11 responses to “Caramel So Easy, Even a Parent Can Make It”

  1. Ann

    Yum. I am definitely going to try this. We all love caramel, my husband especially. Do you typically keep corn syrup in the house? How long does it last for? Are there other good uses?

  2. debbie koenig

    Ann, I do keep corn syrup in the house (Karo brand, it comes in light and dark but I only use light, generally). It's not the same as HFCS, so don't be scared! With caramel, it helps to prevent crystallization, and I've got a handful of other recipes that call for it. It lasts pretty much forever, when stored in a cool, dark place.

  3. Jess

    I keep Corn Syrup in the house too. I sometimes use it for 7-minute frosting if I don't want to do buttercream. (Egg whites + corn syrup…)

    It's not the same as HFCS?! Please explain. I feel guilty every time I use it.

    And it seems to keep forever, btw.

  4. debbie koenig

    Jess, this is from Karo's web site:

    "High fructose corn syrup and corn syrup are distinctly different products. When Karo was introduced in 1902, it did not contain high fructose corn syrup. Sometime in the 1970's, it was added to the Karo light and pancake syrups. As a result of consumer requests, the high fructose corn syrup has now been removed and all Karo products are high fructose corn syrup free."

    HFCS starts as "regular" corn syrup, I believe, and is then much more highly processed.

  5. Nisrine, Dinners and Dreams

    I like the title :)

    This does indeed seem easy.

    Nisrine

  6. Moe Rubenzahl,http://feedme.typepad.com

    Corn syrup is glucose (the most basic plant sugar), also known as dextrose. It's not as sweet as sucrose (table sugar).

    HFCS, high-fructose corn syrup, is made from corn starch and an enzyme reaction. Except for originating from corn and having a similar-sounding name, the two are completely different.

    Corn syrup is used in caramel and candies because it is a different kind of sugar and the similar-but-different molecules interfere with crystallization. You know how you make rock candy? Glucose in with the sucrose prevents that.

    Corn syrup is shelf stable and lasts for years.

    (Interesting that Karo used to contain HFCS. I didn't know that.)

  7. Kim

    This is awesome! I just finished making my first batch… I WILL be making this again :-). Thanks for the pictures, too… They were extremely helpful & made it less intimidating!

  8. debbie koenig

    Moe, thanks for that incredibly easy-to-understand science lesson!

    And Kim, YAY! So happy it worked for you. Thanks for letting me know.

  9. Homeowner Insurance Quote

    This is awesome! I just finished making my first batch… I WILL be making this again. Thanks for the pictures, too… They were extremely helpful & made it less intimidating!

  10. Carol Richards

    Watch it carefully is right! I have a newer Panasonic model SN667 and it took about 3 mins to get to the point where it was just starting to change color, almost exactly like your picture, which you described as a little too dark. I removed it from the micro, and it continued to darken, whereupon I began adding the cream after about another 3 mins, as it was still boiling away happily.

    Explosive would be the term for the reaction when I added the warm cream. Be ready for it, again and again and again.

    The final product is just a little bitter, but not too bad. Next time, I will take the sugar mixture out just a few seconds earlier. It will then sit a little longer than I dared let this one, and the consistency will probably be a little thicker (this one is a little thin), and should not have any bitterness.

    Wish me luck!

Leave a Reply