30
Can I use raw honey when making caramels?
(midwest.social)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 16 Oct 2024
30 points (100.0% liked)
Cooking
6566 readers
1 users here now
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related and must have one of the "tags" below in the title.
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
- Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
- Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
- Spam, self promotion, trolling, and bots are not allowed
- Shitposts and memes are allowed until they prove to be a problem.
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
founded 1 year ago
MODERATORS
I think you need a starch to prevent crystallization. You might have better luck adding rice/potato/corn starch to make sure the caramels come out creamy. Also this is mostly relevant to soft caramels, if you're making caramel hard candies you can probably just allow a certain amount of crystallization.
Interesting, never heard of starches being used for that. All I found online suggested invert sugar like corn syrup or some type of acid, for example lemon juice. And yes, I'm going for a soft, chewy texture.
So the trick with starches are that you're adding the thick gooeyness manually instead of relying on the specific temperature transformation of the sugar. It essentially let's you cheat since you only need to toast the sugar for flavor and the starch will emulate the firm ball texture.
I'd note that you can make a gooey caramel with only sugar though but you really want a candy thermometer because you're dealing with pretty precise ranges of temperatures here king arthur flour has a good breakdown of what's going on and if you want to make it starchless this will probably help: https://www.kingarthurbaking.com/blog/2022/12/12/how-to-make-caramel