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Cook caramel and candies with our handy candy temperatures chart! Learn 8 different candy stages - hard crack, soft ball, thread stage, & more!
Dec 16, 2019 · To achieve caramelization—and flavor—we first have to cook the sugar to a temperature of at least 320°F (160°C). This is best accomplished by cooking the sugar in a pot over medium to medium-high heat and adding either some corn or glucose syrup to your sugar or adding up to 20% of the weight of the sugar in water.
Sep 17, 2023 · Drizzling caramel, for instance, is best when cooked to a soft and liquidy state of 220 degrees Fahrenheit, whereas firm but chewy caramel, perfect for coating apples and serving as an adhering bond for countless delicious toppings, is best cooked to a more solid state of 245 degrees Fahrenheit.
Oct 1, 2019 · Stick with anywhere between 235°F – 240°F. Remove caramel from heat, then stir in the vanilla. Allow caramel to cool for a few minutes, then dip your apples. Let the excess caramel drip off, then place on a nonstick surface such as a silicone baking mat lined baking sheet.
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- 3 min
- Candy
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Nov 4, 2019 · Whether you’re using homemade or store bought caramel, the temperature of the caramel should be about 180 to 190 degrees F for dipping the apples. Much warmer and the caramel might slide off or form a thin layer instead of a nice, substantial caramel layer.
- (8)
- American
- Dessert
Jump to Recipe. Author: Martin Earl. Few foods spell autumn like a crisp, juicy, sweet/tart apple, fresh from the tree. But if a perfect apple doesn’t signal fall quite strongly enough for you, you can always dip it in rich, warm-flavored caramel!
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Oct 8, 2023 · Attach a candy thermometer and constantly until it reaches 235 to 240 degrees F. (about 20-30 minutes). Remove from heat and stir in vanilla. Pour into a heat-proof bowl for dipping. I like to use a smaller bowl than the saucepan, so that my apples will submerge in the caramel when dipping.
