Equipment for making caramel / recipe

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Permalink Reply by Daniel Herskovic on February 6, 2013 at 9:50pm

Susan, My caramels are firm enough to have straight sides and be enrobed well. I would not describe my caramel as overly chewy. I was taught to add cocoa butter to my caramel recipe so that it makes a very clean cut. Other caramel recipes are indeed to sticky or firm to be cut by a guitar.

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Permalink Reply by Daniel Martin on February 20, 2013 at 10:11pm

Dirke,

I used to make caramel on the stove top and 12 lbs was the max size I could make. It took at least 2 hours and I had to stir to keep it from scorching. I bought a Savage table top firemixer and made a few 25lb batches in it but I didn't like it because it stirs too fast and heats only from the bottom. I bought a Groen TDB-7 Steam kettle (much cheaper than Fremixer and easier to find used) and it makes great caramel. I used to use the sweetened condensed milk but now use half & half because the kettle boils it so fast. The kettle doesn't scorch it either. I make about 25 lbs which is the max the kettle can do. I only cook it to 240F. I have found that commercial corn syrup (confectioner's) works a lot better than the store brands and doesn't sugar as easily. If you want I can give you the recipe, its not very complicated

Dan

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Permalink Reply by Patricia Chapman on February 20, 2013 at 11:07pm

I would also like to know the process you guys are using if wrapping caramels (unenrobed) into parchment squares.  I cannot visualize how to reduce the time commitment for individually wrapped pieces.  Not sure if anyone can describe it in words.  Folded, envelope-style?  Rectangles with twisted ends?  Maybe this is one of those processes that goes very slowly at first, then you get a rhythym and it moves quickly?

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