Caramel is made by cooking sugar up to a high temperature of about 340 degrees Fahrenheit (170 Celsius). Caramel has many uses in candy and sauces, and as a topping for such desserts as crème brulee.
Caramel has a distinctive dark tan color and a rich flavor that suggests vanilla.
Silky, smooth texture that ranges in color from light amber to dark tan.
Selecting and Buying
Check the manufacturing date outside the packaging before you buy a caramel. Also do not buy caramel with broken or damaged container. Do not buy caramel with molds or signs that will lead to molds.
Preparation and Use
A candy thermometer can be your best friend when making caramel in order to ensure that you maintain a temperature of 244 degrees farenheit for the best dipping caramel and 212-214 degrees for caramel sauce. Darker caramels are produced by higher temperatures.
:Let the caramel "setup"(rest) for on average 10 minutes after the cooking process. If you want softer caramel just reduce the cook temp. for sauce I suggest stopping at approx 212-214 degrees. The higher the temperature the harder the caramel will be.
Conserving and Storing
Caramel last long long time. The best way to store caramel is to contain it on a secure, air tight container and place it on a cool and dry place. Avoid exposing it on high temperature environment for it will create changes on your caramel.