Humidity & Caramels

A

agm_cape_cod

Well-known member
Having once stirred my arm off making caramels on a rainy day I am now aware of the affect humidity has on caramels. What I need to know is at what level of humidity should I say 'not today'? Living on a peninsula there is always some level of humidity, does that preclude caramel making? TIA.

 
Can't give you any caramel advice, but would you please post your cookie recipes? - see: #4733. Thx!

 
Not a scientist but I make many batches of caramel each holiday season...

I've found that cooking them to the correct temperature is the most important thing. I have no idea about the humidity. I just make them when I have time and need them, regardless. We do have a fireplace that we keep going during the winter so that could help with that issue. The thing I can tell you, is it does take a lot of stirring to make a batch of caramel. Rain or shine. You cannot let the mixture scorch.

They are definately worth your efforts! smileys/smile.gif

Hopefully, someone else will have a more scientific answer.

 
BTW- Gayle's caramels are wonderful. I make them every Christmas. Recipe inside!

Caramel

2 cups sugar
1/2 cup real butter
3/4 cup Karo syrup
2 cups light cream (I use half and half)

Butter 8' square baking pan. Combine ingredients
in heavy (must be heavy, and not light weight) large
sauce pan. Bring to boil over med high heat, stirring often.
Watch mixture, and as it begins to thicken and darken,
stir constantly, until mixture reaches 245 degrees (firm ball)
on candy thermometer.

Immediately pour into prepared pan. Cool. Cut into squares
and wrap with waxed paper. Store in tin.

 
Are these soft? The ones I have made are usually so hard

that I can barely cut them- let alone chew them with MY bridgework!!!LOL!
I then tried some thst were so soft, I ended up rolling them into balls and covering with chopped nuts!!

Can you give me a little heads up on the texture of these!

I ain't afraid of no stirrin'!!!!!

 
AGM, after running into the same situation, I now shut up the house and turn on the AC for those

few times I'm going to make caramel or meringue type items.

Saves me time and frustration, not to mention the reduction in SWE particles (Swear Word Emission) leaking from our house.

 
Tammy, you are cooking them too high of a temp if they are hard....

Check your thermometer for accuracy. I always do the old 'water test' with all soft candies, too. A little extra protection for expensive ingredients.

Caramel is the very favorite of everyone I give to! My oldest daughter requests it simply poured into a tin - not even wrapped. ha It doesn't last but a day or two. smileys/wink.gif And it saves me a lot of time. She has to hide it, though!

Tip: If you have a 5-6 qt heavy dutch oven you can make 1 1/2 batch at a time and it really does save time and energy, especially when making caramel.

 
I used to make caramels in MN but when I moved to HI I had to stop due to humidity

It is humid here all the time and I cannot make caramels, hard candy, toffee, or the like- the humidity turns crackers and chips into soft, pliable inedible masses in no time at all (minutes after opening). I don't know what level of humidity you have, AGM, but if you are really close to the ocean you probably have the same problem as I do....

 
Cathy, Have you ever tried using Lock n Lock storage containers? (m)

I have purchased sets from QVC and kept stuff in them, even in the frige, for a very long time with no spoilage or mushiness. When they demo on the programs, they put cotton candy in a container, drop it into water, and it comes out dry as a bone. I use mine for crackers, cereal, nuts, bread crumbs, cornflake crumbs, etc. Maybe you should try one set, to see how they work for you.

 
Thanks for the suggestion, Misplaced- I might try them (m)

The problem here is not necessarily keeping things crisp for the long run but the biggest problem happens immediately when you open crackers, chips, etc- so much so that one does not open a bag or box until the moment guests are ready to plunge into them. In 5 minutes the crisp is gone. I do put leftover crackers/chips into a slow oven to get the moisture out before I put into Zip locks or other containers for later but as soon as I open them and let the air in, SOG. 'Tis the price of paradise I guess......when I go to the Mainland I am amazed that open boxes can sit on counters.

 
Thanks for the advice. SInce I don't have an air conditioner in the kitchen I will

take my chances. The humidity is going to be between 50 and 60% tomorrow so that is probably as low as it is going to get here on Cape Cod. I am a mile away from the water which is funny since I don't consider that I live near or on the water. Near or on the water cost more than I can afford! I will let you know how they turn out.

 
Thanks Gayle, i have suspected my thermometer in the past,

I just got a new one so hopefully these will be great!! and my cayenne cashew brittle too!!!

 
Thanks, Cyn! Glad you like it! My girls are already begging.....

But I don't like to make them too far ahead. They keep well, though, in a cool place in an airtight container. (I keep all my candy in the cold garage. It was 7 degrees last night!)

 
which 'color'do you use in your recipe? believe it or not, it's one of the semi-obscure things we

can get up here - the light corn syrup anyways. thankyou for your offer, you're a true gem!

 
I only use white (light) karo for most recipes. The dark has molasses in it

(I think). I've only ever used it for pecan pie, which isn't one of my favorites.

 
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