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When it has reached the point of almost being burnt and when it is gently foaming and smoking, immediately remove it from the heat.

Because cookware and stoves do not always distribute heat evenly, it is important that you stand over the caramel during the entire process. Browning occurs quickly and caramel can burn quickly if left unattended.

Cool it down. Stir with a whisk on low heat. Any lumps that remain can be strained out. Cool the caramel and store in an airtight container.

To make a a vanilla caramel sauce, stir in 1 teaspoon of vanilla extract when you remove the caramel from the heat. Clean up. Cleaning up your sticky pan may seem daunting, but it is fairly simple.

Either soak your pan in warm water or fill the pan with water and bring it to a boil. Boiling will melt all of the caramel. Did you make this recipe?

Leave a review. Method 2 of Put the sugar in a pan. Sprinkle an even layer of sugar in the bottom of a heavy skillet or saucepan.

Be sure the pan is large enough to accommodate the sugar's expansion. Cook the sugar on medium heat. You will notice the edges of the sugar will begin to brown and cook first.

With a clean heatproof utensil, push the liquefied sugar towards the middle of the pan. You want to make sure to move the liquefied sugar so it doesn't begin to burn.

Once burnt, it cannot be saved. If lumps begin to form, turn down the heat slightly and stir slowly. The lumps should melt by the time you are done.

The process here will begin to speed up, so don't leave the stove. Watch as the sugar deepens in color to a rich amber.

If a recipe you are using calls for the addition of a liquid like cream , add it in now to cool the pan and slow the cooking process.

Use caution when adding liquid to the pan as it will bubble up. To make pralines, add a cup of toasted, chopped nuts to the pan. Stir them slightly with a couple pinches of salt, and pour the mixture onto a wax-paper lined baking sheet to cool.

If you are not adding liquid to your caramel, another way to cool it down and stop the cooking process is to set the base of the pan in a large bowl of cold water.

Clean the pan by soaking or boiling water in the pan until all of the caramel has melted away. Yes, but just be sure to add it in after you cooked it, or the vanilla flavor may evaporate.

Take care when adding it in, as the vanilla might splatter for a couple of seconds. Not Helpful 14 Helpful You will know it's finished when it has started to bubble.

Watch the caramel at all times as it is easy to burn it. Not Helpful 15 Helpful It is fine if it bubbles because only then will it melt into oozy, sweet caramel.

Not Helpful 11 Helpful You can actually dip them right away, or wait until it cools down a bit. Let it cook until it develops a caramel color, but be careful not to overcook it.

Not Helpful 10 Helpful Not Helpful 8 Helpful Once the caramel has become a nice raw-amber color and it is just barley bubbling, the eggs and cream will slow down the cooking process as it cools in the pan.

Not Helpful 9 Helpful Can you make caramel candies with this? My grandpa and I love caramel candies.

I suggest you and your grandpa cut up some green apples and squeeze lemon juice on them. Stir a little sea salt into the caramel sauce and dip your apple slices in the warm caramel.

You'll love it, and still get that caramel candy taste. Best of all, it is something fun you can do together. Not Helpful 16 Helpful Not Helpful 12 Helpful Only dry caramel will.

Because of the water content in wet caramel, it will not harden. Include your email address to get a message when this question is answered.

If you decide to make wet caramel, it's better to tilt the pan than to stir it, as stirring can promote recrystallization. Helpful Not Helpful Two important criteria for a good caramel are color and flavor.

Caramel should be a beautiful amber brown--some say it should be the color of an old penny. It is cooked to the verge of being burnt, but is still sweet in flavor.

Helpful 33 Not Helpful If you are too late and the heavy-duty pan has crystal on it, then soak it in warm water for 30 minutes and then clean it.

Helpful 1 Not Helpful 0. When it has cooled slightly, put the caramel into an air-tight container. This container should be kept in the refrigerator and used within about two weeks.

Helpful 0 Not Helpful 1. If you don't want to make caramel from scratch, you can take a shortcut by melting caramel candies and using the resulting liquidized candies for your caramel needs.

Just be sure to use soft caramel candies for this purpose. If you want to quickly cool it down, it is handy to have a pot of cool water next to you at all times.

Helpful 0 Not Helpful 0. Submit a Tip All tip submissions are carefully reviewed before being published. Any splashing will permanently damage glass cooking surfaces.

Be careful about resting the stirring spoon on glass cooking surfaces. Helpful 83 Not Helpful Non-stick coatings may be damaged by the high heat and could leach into the caramel.

Helpful 75 Not Helpful Helpful 63 Not Helpful When cooking caramel, be sure to take safety precautions because hot sugar burns if it lands on skin.

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