How do you thicken caramel for caramel apples?

Table of Contents:

1. How do you thicken caramel for caramel apples?
2. What do you do when caramel doesn't set?
3. Why is my homemade caramel bitter?
4. Is Burnt Toast bad for you?
5. Is burnt rice bad for you?
6. What is soft ball stage for caramel?

How do you thicken caramel for caramel apples?

If the caramel is too thin, simmer the caramel on medium heat for 5-10 minutes to thicken it (the caramel will not continue to darken). Keep in mind that the caramel will thicken significantly once cool. Likewise, if the caramel is too thick, thin by stirring a tablespoon or two of heavy cream.

What do you do when caramel doesn't set?

If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F. Pour back into a prepared buttered pan. If caramels are too soft, that means the temperature didn't get high enough.

Why is my homemade caramel bitter?

As the temperature continues to climb with more cooking, even more sugar molecules break down and the caramel will begin to taste markedly more complex and less sweet. Eventually more and more bitter, potent-tasting molecules will form that, if left unchecked, can make the caramel taste acrid and burnt.

Is Burnt Toast bad for you?

These include heterocyclic amines and so-called polycyclic aromatic hydrocarbons (PAHs), which can lead to fried or smoked foods posing a health risk. In the case of burnt toast, most concern surrounds the risk from the formation of acrylamide, a compound that has been linked to cancer and nerve damage in animals.

Is burnt rice bad for you?

Though acrylamide is a potential human carcinogen the concentration in scorched rice is too low to pose any health risk. Also, it is important to cook rice for appropriate lengths of time to help control the amount of acrylamide which may be formed during scorching. ... You can reheat the rice when you're ready to eat it.

What is soft ball stage for caramel?

Soft-ball stage refers to a specific temperature range when cooking sugar syrups, occurring between 235 and 245 F. In addition to using a candy thermometer, this stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water.