Keeping your caramel slightly runny and pourable relates to the temperature you cook it to. How to make caramel without a thermometer I also used ChefMaster gels to make these stunning fall colors. Honestly, I still refer to THIS ChefMaster color mixing chart a lot and used it to make most of these colors.

Coffee Caramel Sauce: Add anywhere from 1/2-2tsp of instant coffee granules to the caramel sauce right at the end, as you take it off the heat. You could also add coffee to the chocolate version for a mocha caramel sauce. It’s hard to believe, but butterscotch mimics the caramel flavor very well, making it a good substitute for caramel extract. Here’s how you can make some delicious butterscotch candy at home. 9. Caramel Candy Apples– That’s pretty obvious, considering the last recipe we offered, but simply eating a piece of caramel along with a fresh apple is a terrific combination. You don’t even have to go through the whole process of coating apples with caramel to experience the tangy yet sweet blend of the two flavors. It’s a great combo, especially during the fall. With a sprinkle of cinnamon to go along with the apples and caramel, you can be transported to heaven. Before I dive into the recipe for caramel sauce, I thought I’d take a moment to talk about the method I’ve used for this homemade caramel sauce. When making caramel sauce, you can generally choose from a wet method or a dry method. The dry method uses only sugar over low heat to melt it. In contrast, the wet method combines sugar with water. If you already have your caramel candy that’s handmade and free of preservatives, you can wrap it in wax paper and twist the ends to keep it fresh for longer. Once the candy is covered, it can be stored at room temperature; the only thing is you have to store the candy in a place that’s free of moisture. If well-wrapped and stored in an airtight container, the candy can last for a few months. Should You Freeze Caramel Candy?It’s pretty common to use butter in caramel, but we skip it and opt for heavy cream instead. Butter is an emulsion of milk solids, fat and water, and it can break when it hits the hot sugar. Heavy cream is much more stable, so it’s easier to work with. If you do decide to use butter, be sure to use the highest-quality butter you can find. You’ll be able to taste the difference, so splurge on the good stuff. Chocolate– Salted caramel candy + dark chocolate = match made in heaven. If you add in a bit of peanut butter to this combination, you will get an upgraded version of the beloved Reese’s cups.

You can’t really turn this sauce into a homemade wrapped candy. Instead, try my soft caramel candies recipe which is a little different. How to Store Salted Caramel Lemon juice– this ingredient may not be included in your typical homemade caramel sauce recipe, but I never omit it. Lemon juice (or other acidic ingredients) helps stop the caramel from crystalizing by interfering with the crystallization process.How caramel spread around the world is challenging to say, but it’s said that it came to America around 1650. However, it’s widely believed that milk and fat were added to the recipe in the 19th century to make the now-famous chewy caramel candy. There are tons of ways to use this creamy caramel, whether as a dip, sauce, drizzle, or syrup. Here are just a few of my favorite options. Whisk together half of the water and all of the sugar in a 1.5 quart saucepan. There’s more sugar in the beginning to allow for a nice caramelization. Once it’s combined and begins to simmer and boil, there isn’t much of a need to stir it. If anything, just gently swirl the pan a couple of times. Put chocolate pieces in the bowl and wait until they’re fully melted. If you want a more liquid consistency, you can add in some coconut oil.