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For home use, a 2-quart size is sufficient for most hobbyist needs. Any size bigger such as 4 quarts and up is best for bigger scale production of caramel (or other forms of cooking with sugar). The walls of the pan should be high enough to avoid potential splatter from the sugar boiling over (even more so if you plan to add cream or milk).
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Line a 9×13" pan or jelly roll pan with parchment paper or generously grease with butter. Either size pan will work-9×13" will yield thicker caramels. In a large heavy bottom saucepan add sugar, syrup and salt. Stir over medium heat until mixture begins to boil, about 5 -10 minutes.
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The fastest way: Fill the pan about ⅓ full of water and bring it to a simmer over medium heat, stirring frequently. Do not use high heat: Caramel at the bottom of the pan will heat quickly, and any water in contact with that bottom layer will turn to steam and splatter as it escapes.
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Prepare your pan with a piece of parchment paper and be sure it is buttered on both sides. Fill a clean sink or large bowl with ice water so you can quickly shock the cooking candy and stop the caramelization process. Melt the butter and heat the cream while you bring the water, corn syrup and sugar to a rapid boil.
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Choose the pan diameter such that your caramel depth will be between 1 and 5 cm roughly. If you are going to add any kind of liquid to the caramel (or butter), you'll experience lots of foam. You need a deep walled vessel to catch this foam. Use a deep sauce pan or a small pot instead of a frying pan.
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Making Caramel - Method 1 (Wet Method): Combine sugar and water in a medium saucepan over medium heat. Allow sugar to melt and bring to a boil. Let the mixture caramelize and wait for it to turn dark amber in color. Do not stir, swirl pan as needed to promote even caramelization.
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Instructions. Line a 9×13" pan or jelly roll pan with parchment paper. (If you don't have parchment paper you can generously butter the pan.) Either size pan will work-9×13" will yield thicker caramels. Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat.
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A heavy-bottomed and thick-sided pan ensures consistent heat throughout the vessel. The heavier base acts as a buffer, mitigating the risks of temperature spikes and the development of hotspots.
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Cuisinart 12 -Piece Cookware Set. 26 pounds. Check Price. #6. Cuisinart 1.5 Quart Sauce Pan with Cover. 2.85 pounds. Check Price. The pans vary in shape, size, material, and even in brand type. Below is a review of the six best pans for making caramel.
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This Cuisinart 1.5 quart saucepan is made of stainless steel and measures in at 7.2″D x 13.3″W x 4.7″H, weighs about one pound, and just look at those rivets - nice and secure. This is a smaller saucepan, but quite deep, so you can make a little caramel without worry of any splashing along the way.
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Step 3: Lower Heat. Lower heat to medium-low and continue to cook, gently swirling pan, until mixture is amber colored and registers 350 degrees. Tilt pan slightly for most accurate reading.
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In a large non-stick pan, add the butter, sugar, brown sugar, Karo syrup, sweetened condensed milk, and salt. Cook over medium heat, stirring until all the sugar is dissolved and the butter is melted. Stirring constantly, cook the caramel mixture until it comes up to 240 degrees on a candy thermometer.
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05. Cuisinart Creme Caramel in 8 inch Cake Pan. The Cuisinart chef's classic skillet pan is perfect for making creme caramel. It is constructed of hard-anodized aluminum, making it durable and allowing it to heat evenly.
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Heat the cream in a saucepan or in the microwave until steaming. Keep warm. For the caramels, in a large, heavy-bottomed pot (at least 5- or 6-quarts), stir together the sugar, corn syrup, and water, taking care to not splash the mixture up the sides of the pot. Clip a candy thermometer onto the side of the pan.
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Caramel is made by heating sugar (either with a liquid or by itself, more on that below!) in a heavy-bottomed saucepan until it melts and becomes clear. The liquefied sugar is then cooked, without stirring, until it darkens in color, taking on additional flavor notes the longer it remains on the heat.
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Chill in the refrigerator until set (about 2 hours). Then, lift the caramel out of the pan, remove the wax paper or silicone baking mat, and put it on a cutting board. Cut the chilled caramel into 1" squares (or your desired size) with a sharp knife. If desired, sprinkle sea salt on the tops of the caramels.
