Home made caramel... Need help please.?

Yes, if it tastes bitter, you burned the sugar ... but hey, some people like that!

The best and easiest way is the "wet method" that you used. I also add butter and a touch of salt for richness and that wonderful sweet-salty thing

Salted caramel sauce

Typically when I make this, I double the recipe which also at the very least doubles the cooking time

Ingredients

1 cup sugar

1/4 cup water

3/4 cup heavy cream

3 1/2 tablespoons unsalted butter

1 teaspoon extra fine gray sea salt, regular-grain gray salt crushed or kosher salt

Method

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

Salted caramel will last in the refrigerator up to 2 weeks. Reheat before serving.

Ingredients

1 1/2 cups sugar

1/3 cup water

1 1/4 cups heavy cream

1/2 teaspoon pure vanilla extract

Directions

Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.

Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

Hope i helped ;)

3 c. White sugar

Add water till wet sand consistency

1tblsp corn syrup

Put in clean saucepan. Bring to boil, let boil til caramel colored, add 1/4. C. Butter, boil till fats evaporated. Add more butter if for sauce. If caramel seizes, add a tsp vinegar till clear.

No. selfmade caramel will never harden. it is going to additionally be subject-free to pour. Prepackaged caramel has plenty rubbish in it to make it harden. With all the butter & sugar boiled down right into a liquid type, it differences composition. even if, it could crystallize interior the refrigerator. If that occurs, pop it into the microwave for some seconds and it is going to re-soften the sugars. ?

Creamy Caramels Recipe

Ingredients

1 cup sugar

1 cup dark corn syrup

1 cup butter, cubed

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

Directions

Line an 8-in. square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from the heat and stir in milk. Reduce heat to medium-low and cook until candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 64 pieces.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

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Licorice Caramels Recipe

(Fans of black licorice won't be able to stop eating these gooey caramels. I appreciate their ease of preparation and my husband likes these alot.)

Ingredients

1 teaspoon plus 1 cup butter, divided

2 cups sugar

1-1/2 cups light corn syrup

1 can (14 ounces) sweetened condensed milk

1/2 teaspoon salt

2 teaspoons anise extract

1/4 teaspoon black food coloring

Directions

Line an 8-in. square dish with heavy-duty foil; butter foil with 1 teaspoon butter. Set aside. In a heavy saucepan, combine the sugar, corn syrup, milk, remaining butter and salt; bring to a boil over medium heat. Cook and stir until a candy thermometer reads 244° (firm-ball stage).

Remove from the heat; stir in extract and food coloring. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Lift foil and candy out of pan; remove foil. Cut into 1-in. squares; wrap each in waxed paper. Yield: about 5 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.