Re-melting caramel?

[HeatherAvila]

Anyone have experience re-melting caramel that has been overcooked in it's first round? I keep getting this advice from people, but it's always heresay. Looking for hands-on experience that someone's had with this.

 

For example: pouring out a slab of simple salted caramel cooked to 121C/250F that is too hard - can it all be melted down to start over? Can I use a portion of it in the next round?

 

Thanks!

[minas6907]

Yep, you can do it for sure. Ive had the problem in the past when I removed a caramel too quickly and it was too soft. You just need to add water to dissolve the sugar completely, the go ahead and reboil. When I've done this, its come out fine, but the color always darken more then it would initially have, so im not sure if thats much of an issue for you.

[pastrygirl]

Agreed, add a little water to help get things melting and re-cook as desired.

[Chocolot]

Can't count how many times it has happened to me:). i found that is easiest to put the whole batch in a heavy pot like a Le Creuset and put water in with it. How much depends on how large the batch and how overcooked it is. You can't go wrong. If too much, it will just take longer to cook and be darker. Too little and it won't dissolve. I place in a low oven overnight. The next day, all is melted back into solution and I put on burner and recook. Like Minas says, the additional cooking will cause it to darken, but most people would consider than a plus. if you don't want to bother, just break up and use some of it in your next batch. Problem is the batch size will be larger and you have to adjust your bars.

[excv_]

What exactly should I do when fixing undercooked caramel- Will cooking it again to the normally desired temperature allow all the water added to evaporate, or is there any specific measure I should take? I know that simply testing the doneness often is the most accurate, but still.

[Chocolot]

Same procedure. Put in heavy pot and recook to correct temp. Might need to add some water to keep from scorching while it is reheating.....or call it caramel ice cream topping:)