Cooking Question--Caramel

[abstractconcept]

Have any of you made caramel/caramels before? I tried last night but it didn't turn out. I know candy is difficult, but I followed the recipe closely. The only thing that was off was the flavor. It tasted like nothing but corn syrup. The recipe called for a little, but not a whole lot. But to me it's an overpowering flavor and I find it really super gross. Should I try *gulp* an old-fashioned recipe without corn syrup? Have you ever made caramel and tasted the corn syrup in it before? I used light corn syrup; does that make a difference?

I did read on one site that "If making a caramel, and a recipe calls for corn syrup, you can substitute a dash of lemon juice or cream of tartar, which performs nearly the same function." But it was mostly talking about the way the corn syrup works and that people don't like it because of nutritional reasons, not the taste. If I can taste it, I'm assuming I did something wrong.

Maybe I'm just weird because I really don't like the taste of corn syrup and I can really notice it. It tastes foul and strange to me, not the way any candy should taste. Am I crazy?

Comments

[fairyniamh]

OK, so the first time I made this I was a teenager and the lady who I cooked with said the important things are cream and temperature. (I've never ever used corn syrup!) I searched for one that is very similar to what I make.

Caramels:

1 1/2 cups (360 ml) heavy whipping cream

1 cup (200 grams) granulated white sugar

1 cup (210 grams) packed light brown sugar

2 teaspoons kosher salt

2 teaspoons pure vanilla extract

Read more: http://www.joyofbaking.com/candy/Caramels.html#ixzz29m7RxvH3


I cook it over very low heat, stirring constantly, until the thermometer reaches the soft ball stage. (240 degrees) and then pour it on a greased sheet pan and poof. Yummy soft caramels.

[the_con_cept.livejournal.com]

Thank you, this is perfect! I'm going to buy a candy thermometer tonight and make it this weekend. I understand it takes longer if you don't use corn syrup, but I don't care. I seem to notice corn syrup in recipes and it tastes odd and unnatural to me. This is the second time I've made something with it where I followed the recipe exactly and it still just tasted like "baked corn syrup" to me. BLECH. XP

[fairyniamh]

I do not approve of corn syrup in caramel. If a 14 year old me can do this I am sure anyone can do it. OH... and it doesn't really take any longer to do this one than the corn syrup one on both you should use a candy thermometer and get it up to 240.

Just be sure to keep an eye on it and be sure the thermometer doesn't touch the bottom of the pan cause things can go poof in the matter of seconds. Which could leave you with caramel sauce or hard caramels... though at least they will still taste good! XD

[amanuensis1.livejournal.com]

I second fairyniamh's recipe! I've made caramel and the only ingredients that need to be used are sugar and cream, plus that bit of vanilla and salt for flavor.

[the_con_cept.livejournal.com]

Oh, thanks! I'm going to give it a try this weekend. If nothing else, I'll know for sure it's not the corn syrup that wonks it up! :D

[incandescent.livejournal.com]

Yup. I've tried, but not successfully. You probably undercooked it, if it tasted like corn syrup. I overcooked mine, and it was bitter. Not enjoyable. Althought, tbh, I just used sugar. Get some sugar and a candy thermometer, and go for it. Be adventurous! Also, check out smitten kitchen, if you haven't. It's guaranteed to both intimidate and inspire.

[the_con_cept.livejournal.com]

Oh, maybe I did undercook it! I was a little annoyed with searching the vast, vast internet and putting in stuff about caramels with a corn syrup taste, I didn't get any relevant results. But tonight I have the candy thermometer, which is hopefully to making caramel what a gleaming sword is to slaying dragons. *nods* I'm ready to do battle again! ;D

[incandescent.livejournal.com]

Yay! Good luck!

[the_con_cept.livejournal.com]

It's cooling now! It's looking good so far. :)