The key to great homemade caramel is controlling temperature at three critical points in the process. First, cooking your sugar to just the right temperature; second, allowing the finished product to cool properly, and finally, storing the caramel so sugars will not crystalize before you’ve had a chance to eat them.
Candy/Chocolate Articles (20 Results)
Candy and Chocolate
Tempering Chocolate with Perfect Temperature
Professional Chocolatiers know the secret to perfect chocolate is in the tempering. Tempering is the process of heating and cooling chocolate in such a way that encourages the cocoa butter to harden into a specific crystalline pattern, which maintains the chocolate’s sheen and texture.