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Extending The Shelf Life of Dipped Caramels


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Thank you! The original recipe from better homes and gardens cookbook was:


16 oz. Brown sugar

12 oz. Corn syrup 

16 oz. Butter (salted)

14 oz. Sweetened condensed milk

1 tsp. Vanilla 

just cook it all together until you get to the firmness you want.

Tastes great!

To try to increase shelf life, I switched to Wybauw’s recipe:


1000 g sucrose 

800 g cream

500 g glucose (corn syrup)

250 g butter

vanilla (1 tsp)

I caramelise the sugar and corn syrup until golden, then add heated cream. Cook to 235 f, add butter, cook to 246, take off heat, and add vanilla.



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You are making two entirely different caramels. The first is a maillard caramel where you caramelize the dairy protein. The second is a caramelized sugar caramel. Totally different flavor. Add the fact you are using brown sugar, which is basically molasses and white sugar. Also, I’m guessing Karo syrup rather than glucose?
A few things to look at: what is your altitude? Do you have a reliable thermometer? When you cut them, are you manhandling them and having to reshape them? 
Salted butter is not the problem. 

Ruth Kendrick

Artisan Chocolates and Toffees

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Hi, thank you for responding. I prefer the flavor of the maillard caramels, but can’t get away from the crystallization. My thermometer tests accurately with the boiling water test, and I’m about 1100 ft above sea level, so I adjust my cooked temperature about 2 degrees. The firmness is great. They cut easily, and hold their shape well. I would love to be able to throw everything in a pot, and cook it, and be able to use brown sugar. I really like the flavor, but I will do what it takes to make it work. I really appreciate your insight.

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