Throwing myself on the mercy of the Fickle Fingered Candy Gods again.

M

marilynfl

Moderator
House is under A/C constantly, so I shouldn't run into the "humidity due to open window" or "humidity due to rainy evening" debacles I incurred the last two times I tried this.

Prime candy making equipment utilizes a gas ring underneath a rounded-bottom copper pot. I have neither of those; what I have is a glasstop electric stove and an old heavy coated cast iron Dutch oven. My key concern is this: I've noticed the electricity cycles on and off when a burner is turned on. Will that affect the sugar/melting process as it tries to reach soft-ball stage?

I've wasted more than 8 hours of my life on the last two attempts at caramel; trying not to go there again.

Thanks.

 
What I've noticed on caramel/toffee

On my electric stove it seems to work best with a heavy bottomed pan that is not a lot wider than the burner. For some reason it seemed like it cooked unevenly when the pan was too wide. Maybe the sides of the pan or outside edges of the bottom don't get hot enough.

 
Something with sugar. I've got six different recipes for toffees/caramels/buttercreams

and the only difference is the ratio between butter and sugar. I think I'm going to start with CathyZ's Guiness World Book version that "always works." Of course, my last failure in this arena was "Dick's Never Fail Caramels" and we all know that went to hell in a hand-basket soon enough.

 
Have you tried Gayle's?

It's a winner. And if you overcook it, like I did, because I didn't calibrate by thermometer, it still turns into delicious butterscotch.
I added a quarter teaspoon of cayenne to it, and it was fab!


* Exported from MasterCook *

Gayle's Caramels

Recipe By :Gayle/MO
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method

2 cups sugar
1/2 cup butter (not margarine)
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. HIDE IT if you want to keep it, because it will be gone in a flash if
you don't! ha
** VARIATIONS: If desired, you can line the pan with chopped pecans before pouring hot caramel into it. Also, you can add 2-3 squares chocolate to the mixture when you remove from the burner for chocolate caramel. My family prefers this caramel plain, but the variations are good, too.

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