Cooking Caramels to specific temp (candy, not sauce)

6
10
Joined Jul 9, 2008
There are a million recipes for caramels that have different sweet components; sugar, corn syrup, honey, maple syrup etc. Temperatures I've seen range from 236'f- 250'f. Will the same temperature across recipes with different sweeteners result in the same texture? Is softball stage always the same texture?
 
5,507
946
Joined Oct 10, 2005
If you really study the various recipies, you will see that the sweeteners make up a percentage of the sugar weight.  The sweeteners act as a "Doctor" preventing sugar crystalization in the finished caramel.  The finished cooking temps relate to how hard the finished caramel will be--lower temps will yield a softer caramel, higher temps a harder one.

Does this help? 
 
6
10
Joined Jul 9, 2008
The percentage of sugar weight makes sense, thanks! So will any cooked to 235' have the exact same texture?
 
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