The Accidental Scientist - The Science of Cooking

05/20/05 at 13:36:12

candylady Ex Member

Hi, I love making carmels but sometimes after a couple of days, the candy starts to crystalize. What am I doing wrong? Please help. Grin

Thanks

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Reply #1 - 12/06/06 at 02:08:25

Terry Guest

Caramels will go sticky if kept in the fridge, will crystalise if they get hot and then cool, or cool too quickly and also if the recipie has too much sugar in it

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Reply #2 - 01/24/07 at 09:55:54

mastercookmg Ex Member

Terry's telling the truth, but my advice is that you stop moping about what happened and start thinking of how to keep your carmels carmelized--not crystalized. You might consider putting it in an air-tight container in a room- temperature place like mabye a microwave.

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Reply #3 - 01/24/07 at 09:56:48

mastercookmg Ex Member

Terry's telling the truth, but my advice is that you stop moping about what happened and start thinking of how to keep your carmels carmelized--not crystalized. You might consider putting it in an air-tight container in a room- temperature place like mabye a microwave.

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Reply #4 - 01/24/07 at 23:07:32

Luc_H Ex Member

Hi Candylady,

Caramel candies are fluid sugar. If the sugar starts to form crystals this process cannot be reversed without first reheating the candy.
true that heat variations during storage can make this happen.
Even manipulating the caramels before they are fully cooled down will make them crystallize.

The reason this happens is because of the nature of plain white sugar which is to crystallize when not enough water is around to dissolve it. Commercially they have solve the crystalization problem by using inverted sugar, high fructose corn syrup or even glucose which never crystallizes.

If your recipe calls for these other sugars then increase the proportion of them in your recipe. If you only use white sugar then add corn syrup or honey up to 1/3 of your sugar amount.

Follow the cooking process as per your recipe.

If you want to share your recipe, e-mail me, i will look into it.

Luc_H

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Reply #5 - 02/19/08 at 09:58:07

kat Ex Member

if you froze it then heat it back up.

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Reply #14 - 07/20/10 at 10:30:07

mike ramsey Ex Member

Take a can of sweetened condensed milk and remove the lid. Put the can in a pan and fill the pan with water until it is about an inch from the top of the can. Put the pan on LOW heat to keep it from boiling. Let is simmer for about 5-6 hrs replacing the water as needed. It takes awhile but the results are fool proof.

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