Bourbon Caramel Candy Recipe - A Spicy Perspective (2024)

FAQs

Why are caramel candies so good? ›

Brings indulgence. Caramel is all about indulgence and it satisfies everybody's sweet tooth. It can also help to add multi-sensoriality as consumers are looking for an intense sensorial delight. From soft to gooey and crunchy textures, different shades of golden and characteristic tastes, caramel has a lot to offer.

Carmel and caramel are not different spellings of the same word. Caramel is the correct spelling if you're talking about food or colors. Carmel is a misspelling when used in those contexts, but it is a word that can be used as a name for people or places.

Caramel is made by heating sugar to the point where it melts, causing a breakdown of sucrose molecules into different flavor compounds. Think about the flavorless sweetness of white granulated sugar and the deep, dark complexity of caramel sauce.

Instructions. Melt Werther's Original Caramels with half and half, salt and vanilla in medium saucepan over medium heat until smooth, stirring occasionally. Serve immediately with assorted fruit, cookie, pretzels, marshmallows, nuts or cubed pound cake.

Temperature is key when making candy. The difference between a soft caramel and one that's hard and overcooked is all in the temperature. Candy thermometers—like this instant-read thermometer—let you know exactly what stage the caramel is in (thread, soft-ball, firm-ball, hard-ball, soft crack or hard crack).

If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F. Pour back into a prepared buttered pan.

The temperature of the caramel can rise so rapidly that it is hard to keep it in the desired temperature range, shown above. As a result, the caramel could burn and taste bitter.

Enjoy bite-sized, milk caramel goodness with Sugar Babies, America's favorite chewy caramel treat. Introduced in 1935 in response to the success of the Sugar Daddy caramel lollipop, this younger caramel sibling holds its own as one of America's most popular milk caramel candies.

There's no mistaking when your caramel begins to burn. It looks blackish-brown, smells burnt and has swirls of rising smoke that sting your eyes. The caramel is a loss at this point—it will taste bitter and burned no matter what else you add. Uses: None, toss it.

If the candy forms a firm but not hard ball, it is in the firm ball stage. The temperature of this stage is between 242—248°F. Caramels are cooked to the firm ball stage. If the candy forms thick threads when it drips from the spoon, it is in the hard ball stage or 250°—265°F.

How to make caramel set harder? ›

Butter can vary between 15-30% water, if your butter has more water the caramel will be looser. The way to fix it it to simply cook it down longer.

Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from the heat and stir in flavored extract and food coloring.

The combination of salty and sweet flavours, plus fat, found in salted caramel releases an unusually intense rush of morphine-like endogenous opioids – or endorphins – in the brain.

Caramel is simply sugar that has been cooked until it browns. Granulated sugar, or sucrose, has no smell and a simple taste-sweet-but when heated, it melts and darkens, developing complex aromas and flavors that taste decreasingly sweet and increasingly toasty.

Typically made with sugar, heavy cream, and butter, traditional caramels, though they may taste great, are not ideal for those looking to manage their blood sugar levels.

Werther's Original is made with only the finest ingredients blended together with the same passion and care our first candy maker, Gustav Nebel, brought to every candy he crafted. Made with real butter and fresh cream, for a one of a kind taste.