Thanks for tuning in to Bon App's Facebook Live Thursday, April 13! The video was meant to show you that you don't need a thermometer to make caramel - you can use a few visual cues instead.
The video was fun to shoot. That said, please keep in mind that there were a few shortcuts I took in the overall making of the caramel to make it work for video.
The caramel I made today the type that is poured out of the pot, sets up (hardens) in a pan or on a tray, and is then cut into squares and wrapped (it's candy!) That said, the technique is super versatile and it's very possible to increase the cream in the recipe - and that will turn the candy into more of a sauce.
Thanks again for watching!
1. Where does an average person get glucose?
You can buy glucose at cake decorating stores and online.
2. Why do you stir the sugar and glucose instead of swirling the pan as the color is changing?
Great question, as I normally would never suggest you stir the contents of the pot! For the sake of time, I had the heat under the pot turned up pretty high - to make sure that the caramel made its transformation in the time we had. I was really focused on getting the colors right (as the video was focusing on cooking caramel by color). Had this been a true caramel masterclass, I would have instructed you to only ever poke the sugar into the glucose (without stirring) and to then only ever swirl the pot as it's cooking. No stirring, ever!
3. What are different options for using the caramel other than as caramel?
The caramel is caramel and nothing else. That said, you can make caramel apples with it, you can use it as a candy bar filling or a cookie filling. You can add additional cream to it to make it a sauce (the sauce won't set up at room temp but will instead stay saucy).
4. What are fixes for too thin or too thick of consistency when its set?
Once the candy is set there are really no fixes - you'll do better next time! That said, you can always transform a candy that's too thin or too firm by warming it in a pot, adding some cream, whisking it together and using it as a caramel sauce.
5. Do you need a high temp spatula?
A heatproof spatula would be good, yes. You can also use a wooden spoon.
6. Will corn syrup work instead of glucose?
7. How do you prevent crystallization?
It's best to use an interfering agent to prevent recrystallization. Interfering agents are things like glucose or corn syrup.
In addition, make the candy in a dry environment and wrap it immediately after cutting. Moisture in the air gets sucked into candy - and that moisture can convince the sugar to recrystallize. Another tip - never refrigerate candy as the moisture in the fridge can also cause recrystallization.
8. What are the proportions of sugar vs glucose?
Use half as much glucose as you do sugar by weight. For example: 1000 grams sugar to 500 grams glucose.
9. Is the cream hot?
It's very helpful if the cream is at least warm. For this shoot it was not, but it should have been! Whoops.
10. How long with the caramel keep in the fridge?
See the answer to #7
11. Heat level?
It's best to cook caramel over medium heat. I cooked it over high heat today for the sake of time, but it wasn't ideal.
12. Is glucose a corn syrup?
Glucose is not corn syrup, but both can be use to prevent sugar from recrystallizing.
13. WE WANT THE RECIPE!
Head over to Candy is Magic's Amazon page for an apple caramel that is nearly identical to the recipe we did on BA - it just has the magic addition of apples (and results in a GREAT candy). http://bit.ly/candyismagic