The article explores the different types of caramel, particularly focusing on the factors that influence their texture. The key difference between hard and soft caramels is the cooking temperature and the addition of ingredients like dairy. Caramel begins with sugar heated to 320°F, using either a wet or dry method. Cooking sugar longer results in a drier, harder texture, while soft caramels are cooked to a lower temperature, retaining moisture and often incorporating dairy for softness. Understanding these techniques is essential for making perfect caramel.
All types of caramel, from salted caramel sauce to solid candies, start with white sugar heated in a pot until it melts at 320 degrees Fahrenheit.
Soft caramels are usually made using the wet method, and cooked to the 'firm-ball' stage at 245 to 249 degrees Fahrenheit.
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