Q: What temperature should I cook the caramel to?

Cook the mixture to 238–242°F (soft-ball stage). Lower than that will result in runny caramel; higher will make the caramels too firm.

Question 1

Why did my caramel turn grainy?

Accepted Answer

Graininess comes from sugar crystallization. Avoid stirring too much in the early stages, use a heavy-bottomed pot, and don’t scrape the sides of the pot when pouring the caramel into the pan.

Question 2

Do I need a candy thermometer?

Accepted Answer

Yes. Caramel is all about precise temperatures. A thermometer ensures your caramels set to the perfect soft, chewy texture.

Question 3

What temperature should I cook the caramel to?

Accepted Answer

Cook the mixture to 238–242°F (soft-ball stage). Lower than that will result in runny caramel; higher will make the caramels too firm.

Question 4

Why did my caramel turn hard?

Accepted Answer

They were cooked past 242°F. You can still soften them by gently warming pieces in the microwave for a few seconds or melting them down to use as caramel sauce.

Question 5

Why are my caramel too soft?

Accepted Answer

They didn’t reach soft-ball stage. If too soft to cut, refrigerate until firm, or reheat the batch to the correct temperature.

Question 6

How should I cut the caramels cleanly?

Accepted Answer

Use a sharp, non-serrated knife or a bench scraper. Lightly butter the blade between cuts for smooth edges.

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