Caramel Cooking Temperatures

This is all from the same caramel batch. It took 8 minutes to get from 226-265F. Two minutes from 240-265. Final cook temperature is the 𝐌𝐎𝐒𝐓 important thing when you are cooking caramel. Every temperature will give you a different function. It’s your 🛑, not the ⏲.⁣⁣⁣⁣⁣

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Want a darker caramel for a coffee syrup? Add more water. ⁣⁣⁣⁣⁣

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Want super intense flavor? Slack back cream at 265F and get back to the final temperature you want.⁣⁣⁣⁣⁣

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Need to change to evaporated milk for a sponsored deal? Trying to make a vegan chocolate covered caramel? Have no idea what you are doing? 💌 Message me. ⁣

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🍬𝐆𝐞𝐧𝐞𝐫𝐚𝐥 𝐂𝐚𝐫𝐚𝐦𝐞𝐥 𝐓𝐞𝐦𝐩𝐞𝐫𝐚𝐭𝐮𝐫𝐞𝐬🍬⁣⁣⁣⁣⁣

226: coffee syrup, ice cream sauce, soaking caramel (cakes/poke cake)⁣⁣⁣⁣⁣

230: ice cream topping, apple dip⁣⁣⁣⁣⁣

234: candy bar filling (Godiva squares, filled chocolate bars), cake topping/layer filling ⁣⁣⁣⁣⁣

238: candy bar layers⁣⁣⁣⁣⁣

240: gourmet artisan chocolate covered,⁣⁣⁣⁣⁣

244: commercial chocolate covered, wrapped pieces ⁣