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Caramel separated....what happened?

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All this talk of caramelized pineapple has got me wanting to try this!  Would someone mind posting Wybauw's recipe?

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He calls for caramelizing 200g sucrose and 150g glucose, then quenching with 300g cream.   Add 65g butter, then 160g pineapple purée and cook to 112C/234F.  Note that it's unusual to add the butter so early in the process.  And as I stated previously, it seems to me that there is quite a lot of liquid for the amount of sugars.

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Thanks, pastrygirl, for the various suggestions about the pineapple caramel.  I have now made three versions and can clearly taste a winner.

 

In version #1 (made in a panic last week and based on Kerry Beal's passion fruit caramel recipe), the pineapple is the only liquid added, and the resulting caramel is cooked briefly before being mixed with white chocolate and cocoa butter.  It turned out somewhat soft but (to me) acceptable for a piped caramel.

 

For version #2, I used my regular caramel recipe for a bonbon filling (thus moving away from the rather large amount of liquid Wybauw calls for) but substituted pineapple purée (barely chunky, mostly liquid) for the cream.  As previously it took a long time to reach temp.  When finished it had a faint but detectable scorched taste and smell (though I stirred constantly).  There is just so much sugar in pineapple that avoiding that hazard seems difficult, at least for me.

 

In version #3, I divided the liquid between half pineapple purée and half cream.  I used the same recipe as for version #2 but added just the cream to make the caramel.  I let it reach almost the end temp, meanwhile heating the pineapple.  When I added the pineapple, however, in spite of all my efforts not to let the temp drop too far, it did, and the caramel again took a fairly long time to get back to temp.  When I thought about it, I realized why: The caramel was around 230F, but since I could not get the pineapple above the boiling point, it was bound to lower the caramel's temp.  Again, there is a very faint aroma of scorching, but it's probably not something most people would notice.  The flavor is quite good, since the pineapple was not cooked so long.

 

Conclusions:  In none of the three attempts did the caramel separate (the problem that started this pineapple lament).  Unless it has something to do with Wybauw's high liquid content, I still have no clue about that.  Version #3 is certajnly acceptable, but I think version #1 (with the white chocolate) has the best taste.  Its color leaves a bit to be desired (it's quite light in color, so the "caramelized pineapple" name I have been using for this filling might not work any longer--perhaps I could cook the caramel to a darker color before adding the chocolate), but to have a recipe that works consistently and has good flavor is crucial.

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On 7/8/2016 at 11:10 AM, Chocolot said:

Why don't you cook the caramel near the final temp, then add the pineapple. This will reduce the temp with the addition of liquid. It won't take long for it to cook back to final temp and you won't have to worry about cooking out the flavor or scorching. 

At the Philly Candy Show, I attended a workshop on caramel. They did just this repeatedly And it seemed to work well. We have been making our fruit caramel this way.

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Hello everyone!  Could anyone please help me troubleshoot my soft butter caramels?  I made two separate batches and let them sit over night.  I cut and wrapped all of them, but the next day I found one of the batches looking like the caramel on the left, leaking butter.  Any advice on what could have caused this?  Any help is appreciated.

thumbnail_IMG_7230.jpg

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5 hours ago, MoonChild said:

Any advice on what could have caused this?

 

You can find some discussions and explanations in this thread.

 

 

 

Teo

 


Teo

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On 12/10/2019 at 2:15 AM, teonzo said:

 

You can find some discussions and explanations in this thread.

 

 

 

Teo

 

I have looked over that thread and the main thing that I could gather from it was that I probably didn't whisk the caramels on the left enough?  Is that correct?  Is there anywhere else I could have gone wrong?  Both caramels shown in the picture I posted are the exact same recipe made on the same day, just different batches.  Still trying to track down why one came out but the other didn't.

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You need to create a proper emulsion, which you can't judge with your eyes. It takes an immersion blender or a lot of hand mixing. The batch that separated was not mixed enough.

 

 

 

Teo

 

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Teo

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@teonzo  Thank you for helping me with my caramels.  I've used a hand blender and haven't had any separation problems sincethen.  Also, the thread you've linked me to helped me to fine tune my caramel filling for bon bons.

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1 hour ago, MoonChild said:

@teonzo  Thank you for helping me with my caramels.  I've used a hand blender and haven't had any separation problems sincethen.  Also, the thread you've linked me to helped me to fine tune my caramel filling for bon bons.

 

Same for me. Since I began using a blender, I've had no separation of fat. You do have to blend in the butter fairly soon after taking the caramel off the heat or it gets too thick.

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So I've made a fair amount of caramels before, and never had separation issues.  This time, though, I cannot get it to work.  I've boiled this batch 6 times, adding water each time to "reset" it.  I've checked my thermometer in plain water, raised the temperature, used a stick blender as it cooks, used a whisk as it cooks, left it alone while it cooks, cooled it quickly, cooled it slowly... I thought I had it this time, but as you can see, I did not.  I cooked it to 248F the first time, and this most recent time, in the pictures, cooked it to 275, just trying to get a chewy caramel firm enough for dipping!

 

Approx. recipe:

4 C granulated sugar

1 C corn syrup

1/4 C lemon juice

8 oz butter

 

Any tips? 

 

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image2.thumb.jpeg.b9ca0a703d5d39ec1aa4652aff229a2a.jpeg

image5.thumb.jpeg.5cd67d547e402f2d37d07bf21f16cfa0.jpeg

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How does it taste? Can you use it as a caramel sauce instead? I’d be considered that boiling it 6 times has changed the chemical composition of your original ingredients. Can you try a smaller batch with virgin ingredients and see if they behave properly?

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Tastes great!  Yeah, I guess I'll have to start over, this batch has just been so much work it's hard to lay it down.  I've seen people use an immersion blender, is that meant to be after reaching temperature and taking it off the heat? 

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39 minutes ago, WayUpNorth said:

Tastes great!  Yeah, I guess I'll have to start over, this batch has just been so much work it's hard to lay it down.  I've seen people use an immersion blender, is that meant to be after reaching temperature and taking it off the heat? 

 

Yes, the blender is used to mix in the butter, making an emulsion. But if you are cooking the caramel to the 275 range, you may need an industrial-strength blender. Regular ones may not be able to cope.

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