You are viewing the article How to Melt Caramel Candy at Tnhelearning.edu.vn you can quickly access the necessary information in the table of contents of the article below.
X
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 2,195 times.
Caramel is an ingredient in many recipes, but if you don’t have time to make it yourself, the easiest way is to melt some caramel. For best results, use soft caramels instead of hard ones. Also, you must add some liquid ingredients, such as milk or cream of milk, so that the caramel does not dry out. Caramel cooking will be easier when you apply these tips.
Steps
Melt caramel on the stove
{“smallUrl”:”https://www.wikihow.com/images_en/thumb/b/b1/Melt-Caramels-Step-1-Version-2.jpg/v4-728px-Melt-Caramels-Step-1- Version-2.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/b/b1/Melt-Caramels-Step-1-Version-2.jpg/v4-728px-Melt- Caramels-Step-1-Version-2.jpg”,”smallWidth”:460,”smallHeight”:259,”bigWidth”:728,”bigHeight”:410,”licensing”:”<div class=”mw-parser -output”></div>”}
Pour the unwrapped caramel candies into a medium saucepan. Most of these packs weigh around 400g, but you can use a larger or smaller pack if you can find just that. [1] X Research Source
- You can use a water bath. The implementation process is the same; The only difference is that the ingredients are placed in the bowl or upper level of the steamer. [2] X Research Source
Add 2 tablespoons (30ml) heavy cream. This amount of ingredients is suitable for 400g of caramel candy. If you’re using more than 400g of caramel, add heavy cream; Conversely, if you use less than 400g of caramel, you will reduce the amount of heavy cream. [3] X Research Sources
- The amount of ingredients suggested here is for beginners only. You can always increase the heavy cream if you prefer a more liquid texture.
- Use raw milk if you don’t have heavy cream. Even a little water will do.
Melt the caramel over medium-low heat for about 10-15 minutes. Stir the caramel every 5 minutes with a rubber spatula. Stirring frequently keeps the mixture from burning and heating evenly. [4] X Research Sources
Add heavy cream or milk if you want a more liquid mixture. Given the amount of ingredients in this recipe, the caramel is usually thick enough to use for the apple dip. If you want to drizzle caramel over something else, such as chocolate, add 2 tablespoons (30ml) of liquid ingredients. If you want to use caramel for the filling, increase the amount of liquid ingredients to 6 tablespoons (90ml).
- Continue stirring the caramel until the milk, cream, or water is well combined and the mixture is uniform in color.
Wait for the caramel to cool for a few minutes before using. Caramel doesn’t have to be at room temperature, but you certainly don’t want to use a mixture that’s still very hot. Pour the leftover caramel into the jar. Wait for the caramel to cool to room temperature and then refrigerate. Use caramel within 3 months.
- You need to warm up the caramel before serving. The caramel is now more liquid than it was before the cream was added and melted, but you still need to warm the mixture.
Microwave caramel
Put the 400g pack of caramel in a microwaveable bowl. Open the 400g pack of soft caramels, then peel off the wrappers of each candy and put them in a microwaveable bowl. [5] X Research Sources
- You should use soft caramel instead of hard.
- You can use a larger or smaller packet of candy, but be sure to adjust the amount of liquid ingredients accordingly.
Add 2 tablespoons (30ml) of fresh milk. This amount of ingredients is only enough for 400g of caramel candy. If you’re using a larger packet of candy, add more milk; Otherwise, reduce milk. [6] X Research Sources
- To make the dish taste more fatty, you should use heavy cream. You can use water if you prefer a lighter caramel flavor.
{“smallUrl”:”https://www.wikihow.com/images_en/thumb/0/04/Melt-Caramels-Step-8-Version-2.jpg/v4-728px-Melt-Caramels-Step-8- Version-2.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/0/04/Melt-Caramels-Step-8-Version-2.jpg/v4-728px-Melt- Caramels-Step-8-Version-2.jpg”,”smallWidth”:460,”smallHeight”:259,”bigWidth”:728,”bigHeight”:410,”licensing”:”<div class=”mw-parser -output”></div>”}
Heat the caramel in the microwave on high for about 1 minute, then stir the mixture. Put the caramel bowl in the microwave. Choose high heat and cook caramel for about 1 minute. Turn on the microwave and quickly stir the caramel with a rubber spatula. [7] X Research Sources
- Don’t worry if the caramel hasn’t melted completely at this point.
Heat the caramel for an additional 1-2 minutes and stir every one minute. After each heating and stirring, the caramel will become smoother. The caramelization is complete when you see that the mixture is no longer lumpy. [8] X Research Sources
- If you have a high-powered microwave or if the caramel melts quickly, heat the mixture in 30-second increments. [9] X Research Source
Wait a few minutes for the caramel to cool before using. If you feel the caramel is too thick, stir in 1-2 tablespoons (15-30ml) of the used liquid ingredients one at a time until you are satisfied with the texture. Pour excess caramel into a glass jar. Wait for the caramel to cool to room temperature, then refrigerate and use within about 3 months.
- Add liquid ingredients before caramel cools.
- Caramel will thicken slightly when refrigerated. Remember to warm up the caramel before using it in a way that is convenient for you.
Use a slow cooker
{“smallUrl”:”https://www.wikihow.com/images_en/thumb/c/cd/Melt-Caramels-Step-11-Version-2.jpg/v4-728px-Melt-Caramels-Step-11- Version-2.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/c/cd/Melt-Caramels-Step-11-Version-2.jpg/v4-728px-Melt- Caramels-Step-11-Version-2.jpg”,”smallWidth”:460,”smallHeight”:259,”bigWidth”:728,”bigHeight”:410,”licensing”:”<div class=”mw-parser -output”></div>”}
Place the heatproof bowl in the slow cooker. The bowl should be sized so that it doesn’t touch the side of the slow cooker. Use a large bowl to heat a large amount of caramel and a small bowl for a smaller amount. [10] X Research Source
- The size of the slow cooker doesn’t matter. You just need to make sure the bowl fits snugly in the pot!
Place the de-wrapped soft caramel and some milk in a bowl. You can choose how much caramel to use. Each 400g of caramel requires 30ml of fresh milk; so prepare ingredients according to this ratio. [11] X Research Source
- Do not fill the bowl with ingredients. Caramel should be about 2.5cm from the mouth of the bowl.
- If milk is not available, you can use heavy cream or water. The important thing here is to keep the caramel from drying out during the cooking process.
Pour hot water into the slow cooker until the water level is equal to the amount of caramel. The amount of water will depend on the type of caramel used and the size of the bowl and slow cooker. The water level should be equal to the amount of caramel. [12] X Research Source
- This way, you’ve created a steamer in the slow cooker.
Melt the caramel over high heat for about 2 hours. Cover the slow cooker and turn on the power. Select high heat and wait about 2 hours. Some slow cookers have a timer feature. If your slow cooker has this feature, use it. [13] X Research Source
- Make sure the slow cooker is placed on a heat-resistant surface, such as a tile or granite counter.
Stir in caramel and continue heating if needed. Sometimes the caramel doesn’t change shape until it’s melted. Open the lid of the slow cooker and stir the caramel with a rubber spatula. The cooking process is complete when you see that the caramel is no longer mushy. Continue cooking if the caramel still has some lumps. [14] X Research Source
- Depending on the consistency of the mixture, you will cook the caramel for about 15-30 minutes.
- You can keep the caramel in the slow cooker for about 2 hours in the WARM (Warm) mode. This is useful when you’re dipping a lot of apples in caramel or preparing caramel for a party.
Pour in leftover caramel and jars, then store in the refrigerator. However, be sure to wait until the caramel cools down to room temperature. If you put hot caramel in the refrigerator, the temperature inside the refrigerator will increase, causing the food to spoil.
- Use caramel within 3 months. You can heat the caramel using any method you like.
Advice
- If you want to drizzle caramel over food, use 4 tablespoons (60ml) of liquid ingredients for every 450g of caramel. [15] X Research Source
- If you’re using caramel as a filling, you’ll increase the liquid ingredient to 8 tablespoons (120ml) for every 450g of caramel. [16] X Research Source
- The caramel will thicken as it cools. In this case, you only need to heat the caramel for a few minutes.
- You can store caramel in a jar with a tight-fitting lid and place at room temperature, but caramel only lasts for 3 days.
Things you need
Melt caramel on the stove
- Medium saucepan
- Bowl (optional)
- Rubber dredge
Microwave caramel
- Heat resistant bowl
- Rubber dredge
Use a slow cooker
- Slow cooker
- Heat resistant bowl
- Rubber dredge
X
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 2,195 times.
Caramel is an ingredient in many recipes, but if you don’t have time to make it yourself, the easiest way is to melt some caramel. For best results, use soft caramels instead of hard ones. Also, you must add some liquid ingredients, such as milk or cream of milk, so that the caramel does not dry out. Caramel cooking will be easier when you apply these tips.
Thank you for reading this post How to Melt Caramel Candy at Tnhelearning.edu.vn You can comment, see more related articles below and hope to help you with interesting information.
Related Search: