Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Recommended Posts

I have made caramel for several years but over the past few months it has not set up the same. Now, as it cools in the container it appears that the corn syrup is separating at the bottom. I have not altered my recipe and have not been able to figure out why this is happening. Any suggestions>

Share this post


Link to post
Share on other sites
23 hours ago, CaramelAddiction said:

I have made caramel for several years but over the past few months it has not set up the same. Now, as it cools in the container it appears that the corn syrup is separating at the bottom. I have not altered my recipe and have not been able to figure out why this is happening. Any suggestions>

Are you sure it is the corn syrup? I often have butter separate from the caramel as it is cooling (happened this morning in fact). I have not figured it out, nor has anyone I have asked for advice. Sometimes I can stir it back in, sometimes not.

Share this post


Link to post
Share on other sites

I have seen lots of people post about butter separating but from what I read it separates at the top of the caramel. This is at the bottom and when I pour it out of the container it is thick and a syrup like consistency. I can't swear to anything though. Just that it has only recently started to happen. 

Share this post


Link to post
Share on other sites

Are you making a sauce?  What end texture are you going for?  

Share this post


Link to post
Share on other sites

No not making a sauce...making candy consistency. I pour it into containers to cool...then can either make individual candies or can and more dairy to turn it into a sauce the next day. But now, when it cools....there is a syrupy pool at the bottom. 

Share this post


Link to post
Share on other sites

Super weird!  I hope you figure it out but I’m clueless. I’ve had caramel sauce separate a bit after sitting at room temp for a week, but that would have been water/fat separation, there was no corn syrup. Good luck.  

Share this post


Link to post
Share on other sites

Post the recipe and your method. Also, how big are the containers? Are they deep and narrow, or are they wide and shallow? Are you agitating it at all once poured? Is it being covered while it is still warm? There are so many factors that could be affecting it.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By artiesel
      I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale.
       
      The books are in great shape!  There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop.  Volume 1 is also autographed by the author (See pics below).
       
      I'm asking $150 for the lot OBO.
       
      Let me know if interested or if you have questions
       
       
       



    • By Sweet Impact Mama
      Pistachio paste (and connected loosely, gianduja)

      Been studying through the giant book that is "Fine Chocolates Gold". It alternates between taking up a third of our dining room table and being a massive paper weight. 🤣 I'm trying to put together a plan for our fall/winter flavors and really want to work in more nuts and gianduja flavors. One of my customers wants more pistachio and another wants more hazelnut. 

      First question: on Page 280, he has a recipe for "Pistachio Gianduja", which I thought meant making just straight gianduja with pistachios. But he puts in 4x the almonds as pistachios and then has you put in Pistachio Paste. What the what??? I thought that gianduja was what happens when you take nuts (turned into nut butter, essentially) and then added a certain percentage of chocolate to it (depending on the consistency you want). Then I researched pistachio paste. Does he mean the stuff from Italy or Turkey that has added milks and sugars or something else? Since he's a European chef, I'm assuming the first option... is that correct?

      Then... he keeps having the ingredient "gianduja" in recipes, but doesn't specify which nut they are made from. He does the same with "praline" as an ingredient. If he says that, is there an assumed nut as the base sort of gianduja? When he says "x" amount of praline as an ingredient, does he mean caramelized sugar that has been blitzed in the food processor, so as to bring it to powder form?
       
      Sorry - this sort of turned into a request for a mini class. 😏 
    • By Miriam G
      Hello everyone,
      I am in the process of locating a commercial kitchen space to rent in order to produce my chocolates on a larger scale, for retail and wholesale.  The challenge is that I have not been able to locate a space that has air conditioning or any kind of temperature control.  Even if everything else in the facility is perfect, that's the one issue that keeps coming up.
       
      Can anyone provide guidance regarding the feasibility of working in a non temperature controlled space, and if there are any work arounds?  I'd have full access to fridges, freezers, etc...
       
      Thanks in advance for any help or experiences you can share!
      Miriam
    • By artiesel
      Has anyone ever worked with or made buttercream candies? 
       
      As far as I can tell they appear to be simply fondant sugar with the addition of butter.  
       
      Any help would be appreciated.  Thanks
    • By david.upchurch
      Hello All,
      I am researching colorants for cacao butter with an eye toward  'natural' vegetal derived colorants. 
      My local packaging inspector ( California ) has required me to list ALL FDA approved artificial dyes and pigments, FD&C, Lakes, on my labels.  These are equivalent to EU approved artificial colors as E102 to E143, as I understand it. 
      Is anyone else tackling this issue?  Per labeling, this is a substantial amount of information as one multi-hued collection can have 6+ colors.  Other chocolatiers I have noticed use blanket statements such as 'FDA approved colors' or 'Cocoa Butter with Colors'. 
      I am hearing hints that the EU may impose stricter regulations on artificial colors.  Some of these, Lakes for instance, seem very dodgy as they are based on metal (Aluminum) salts to disperse the dyes. 
       
      Pur is one company that I have found that produces colorants from natural sources on an industrial scale.  Their cacao butters include other additives so I am really interested in how well they spray and perform.  Anyone have experience using these?
      Shelf life, color fastness, flavors in the colorants, all these are points of interest. 
      Thank very much.
  • Recently Browsing   0 members

    No registered users viewing this page.

×