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 a free account.

understandingcocoa

Caramel - How to make it more runny

Recommended Posts

3 minutes ago, Jim D. said:

 

Were you following Kerry Beal's recipe (discussed earlier)?  If you are getting 225F after adding the cream and if you are adding the amount prescribed in whatever recipe you are following, then you can let the caramelized sugar sit a bit before adding the cream. I have one recipe in which the caramel reaches its final temp very quickly. In that recipe (it's for apple caramel), the liquid added is a mixture of cream and melted apple cider jelly. Since it's the same proportions as for other caramels I make, the only explanation I have come up with is that it has to do with using jelly plus cream (so more liquid than using just cream). But I don't think the explanation makes sense, and I remain puzzled. In any event, when the apple caramel reaches its final temp (as I said, almost immediately), it is still rather fluid, but it tests as done (a bit beyond soft-ball stage), and when it firms up, it is the perfect texture for piping.

Wouldn’t jelly have less water than cream? So it reaches the final temp sooner because there is far less water to boil out? 

Share this post


Link to post
Share on other sites

Hi all - I have a question - I am making some caramels that I want to dip in chocolate and I am wondering how much chocolate per caramel I should be budgeting for - I haven't paid close enough attention in the past when dipping caramels to know.  I think the last time I did a batch I tempered 1kg of chocolate to dip 140 caramels and had 300 g left over (saved to use for ganache)  I am asking as I am aiming to make 1800 pieces for an event and wonder if I have enough chocolate of if I should get some more.   (that was for a super bowl party I attended by 20 people and there were no caramels left by the end of the game - I was shocked - I only had 2)

 

I think that works out to about 5 g of chocolate per caramel, or 9 kg total -  I have on hand between bitter, dark and milk chocolate

 

Anyone here with more experience dipping chocolates who can give me an idea of how much chocolate per piece would be much appreciated.

TIA

Share this post


Link to post
Share on other sites

What are the dimensions of your caramels?  5 g sounds like enough for a small piece but better safe than sorry. If you end up with an extra kg or two of chocolate, Christmas is coming soon enough. 

Share this post


Link to post
Share on other sites
1 hour ago, pastrygirl said:

What are the dimensions of your caramels?  5 g sounds like enough for a small piece but better safe than sorry. If you end up with an extra kg or two of chocolate, Christmas is coming soon enough. 

Hi pastrygirl - thx for weighing in - they are a 1" round dome - hopefully I make as many as planned and I sell out but if not, I do have a back up plan to sell any left overs.

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...