Buzz
Caramel is a versatile ingredient found in many recipes. If you lack the time to make it from scratch, the easiest solution is to melt some caramel candies. For optimal results, choose soft caramel candies over hard ones. Additionally, incorporating a small amount of liquid, such as milk or cream, will prevent the caramel from drying out. These tips will make the melting process much smoother.
Ingredients
- 1 pack of soft caramel candies (400g)
- 2 tablespoons (30ml) of fresh milk or heavy cream
Steps
Melting Caramel on the Stove
Pour the unwrapped caramel candies into a medium-sized saucepan. Most packages weigh around 400g, but you can use a larger or smaller pack if that's all you have.
- You can also use a double boiler. The process is the same, except the ingredients are placed in a bowl or the top part of the double boiler.
Add 2 tablespoons (30ml) of heavy cream. This amount is suitable for 400g of caramel candies. If you use more than 400g, increase the heavy cream; if using less, reduce the amount.
- The suggested measurements are for beginners. You can always add more heavy cream if you prefer a thinner consistency.
- Use fresh milk if heavy cream is unavailable. Even a small amount of water will work.
Heat the caramel over medium-low heat for 10-15 minutes. Stir every 5 minutes using a rubber spatula. Frequent stirring prevents burning and ensures even heating.
Add more heavy cream or milk if you want a thinner consistency. With the given measurements, the caramel is usually thick enough for dipping apples. If you plan to drizzle it over desserts like chocolate, add 2 tablespoons (30ml) of liquid. For fillings, increase the liquid to 6 tablespoons (90ml).
- Continue stirring until the milk, cream, or water is fully incorporated and the mixture has a uniform color.
Allow the caramel to cool for a few minutes before use. While it doesn’t need to reach room temperature, you’ll want to avoid using it while it’s still extremely hot. Transfer any leftover caramel into a jar. Let it cool to room temperature before refrigerating. Use the caramel within 3 months.
- Reheat the caramel before using. Although it’s thinner than before adding cream and melting, warming it up will improve its consistency.
Melting Caramel in the Microwave
Place a 400g pack of soft caramel candies into a microwave-safe bowl. Unwrap the 400g pack of soft caramels, remove all wrappers, and place the candies into the bowl.
- Opt for soft caramels instead of hard ones.
- You can use a larger or smaller pack, but adjust the amount of liquid accordingly.
Add 2 tablespoons (30ml) of fresh milk. This amount is suitable for 400g of caramel candies. If using a larger pack, increase the milk; for a smaller pack, reduce it.
- For a richer flavor, use heavy cream. Water can be used for a lighter taste.
Microwave the caramel on high for about 1 minute, then stir. Place the bowl in the microwave. Set it to high and heat for 1 minute. Remove and stir the caramel quickly with a rubber spatula.
- Don’t worry if the caramel isn’t fully melted at this stage.
Heat the caramel for an additional 1-2 minutes, stirring every minute. With each heating and stirring cycle, the caramel will become smoother. The process is complete when the mixture is free of lumps.
- If using a high-powered microwave or if the caramel melts quickly, heat in 30-second intervals.
Let the caramel cool for a few minutes before use. If the caramel is too thick, gradually stir in 1-2 tablespoons (15-30ml) of the liquid used earlier until the desired consistency is achieved. Transfer any leftover caramel into a glass jar. Allow it to cool to room temperature, then refrigerate and use within 3 months.
- Add the liquid before the caramel cools completely.
- The caramel will thicken slightly in the fridge. Reheat it using your preferred method before use.
Using a Slow Cooker
Place a heatproof bowl inside the slow cooker. The bowl should fit comfortably without touching the sides of the slow cooker. Use a larger bowl for bigger batches and a smaller one for smaller quantities.
- The size of the slow cooker doesn’t matter as long as the bowl fits snugly inside.
Add unwrapped soft caramel candies and a small amount of milk to the bowl. Adjust the quantity of caramel as needed. For every 400g of caramel candies, use 30ml of fresh milk; prepare ingredients accordingly.
- Don’t fill the bowl to the brim. Leave about 2.5cm of space at the top.
- If fresh milk isn’t available, use heavy cream or water. The key is to prevent the caramel from drying out during heating.
Pour hot water into the slow cooker until the water level matches the caramel. The amount of water depends on the type of caramel used and the size of the bowl and slow cooker. The water level should align with the caramel.
- This method creates a makeshift double boiler inside the slow cooker.
Cook the caramel on high heat for about 2 hours. Cover the slow cooker and turn it on. Set it to high heat and wait for approximately 2 hours. Some slow cookers have a timer feature; if yours does, use it.
- Ensure the slow cooker is placed on a heat-resistant surface, such as a tiled or granite countertop.
Stir the caramel and continue cooking if necessary. Sometimes the caramel pieces won’t change shape until stirred. Open the slow cooker and use a rubber spatula to stir the caramel. The process is complete when the mixture is smooth. Continue cooking if there are still lumps.
- Depending on the lumpiness, you may need to cook the caramel for an additional 15-30 minutes.
- You can keep the caramel in the slow cooker on the WARM setting for up to 2 hours. This is useful when dipping multiple apples or preparing caramel for a party.
Transfer leftover caramel into a jar and refrigerate. However, wait until the caramel cools to room temperature. Placing hot caramel in the fridge can raise the internal temperature, spoiling other foods.
- Use the caramel within 3 months. Reheat it using your preferred method.
Tips
- If you plan to drizzle caramel over food, use 4 tablespoons (60ml) of liquid for every 450g of caramel.
- For candy fillings, increase the liquid to 8 tablespoons (120ml) per 450g of caramel.
- Caramel thickens as it cools. In such cases, simply reheat it for a few minutes.
- You can store caramel in an airtight container at room temperature, but it will only last for 3 days.
What You'll Need
Melting Caramel on the Stove
- Medium-sized saucepan
- Bowl (optional)
- Rubber spatula
Melting Caramel in the Microwave
- Heatproof bowl
- Rubber spatula
Using a Slow Cooker
- Slow cooker
- Heatproof bowl
- Rubber spatula
