Caramels are one of the most popular candies, usually
characterized by a smooth, chewy texture. In an excerpt for RCI’s Kettle Talk magazine,
Randy Hofberger of R&D Candy Consultants shares how to avoid common
problems like grainy texture or hardening that can develop as caramel ages.
1. CORN SYRUP SOLIDS>SUCROSE SOLIDS
When
formulating your caramel recipe, the most common rule of thumb is to use more
corn syrup solids than sucrose solids. This should be on a solids basis, for
example, you need at least 1.25 pounds of corn syrup in your formula for every
pound of sugar (sucrose).
2. DISSOLVE SUGARS
All of
the sugars have to be dissolved before the completion of the cooking cycle or
they will become nuclei or "seed" for graining to start. To have all
of the sugar crystals dissolved, there has to be sufficient moisture in the
formula—at least 20% moisture in your caramel premix to properly dissolve sugar
crystals. One of the best ways to ensure a fully dissolved caramel premix is to
heat it to 160˚F–180˚F while agitating and before starting the cooking
process.
3. ADD SCRAP AT THE RIGHT TIME
If reworking scrap caramel, it is best to add it to the
premix at the beginning of the cook cycle with sufficient moisture (remember
the 20% moisture premix rule). If you have fresh scrap that is free of grain,
this can be added at any time of the cooking process.
4. ADD MILK BEFORE COOK CYCLE IS COMPLETE
Different caramels procedures and recipes may require you
to add milk during the cooking cycle. Make sure all of the milk is added before
the end of the cooking process. Adding milk after the cook cycle may not allow
the lactose in the milk to dissolve and this will promote caramel graining.
5. WASH SIDES OF KETTLE
If you have a gas-fired cooking kettle, you will want to wash
down the sides of the kettle after a full rolling boil has been established.
This is essential to, once again, dissolve any sugar crystals that may be on
the sides on the kettle. Also make sure that the boiling level of the caramel
is above the scrapers or sugar crystallization will occur.
6. AVOID EXCESSIVE AGITATION
After
the cooking procedure is finished, stop the agitators in the cook kettle.
Continuous agitation or excessive handling of the caramel will cause it to
grain.
7. MANAGE MOISTURE
Hardened
caramels are a common texture concern, which can happen when the product loses
moisture. Ways to manage moisture and maintain shelf life include; adding
humectants, coating the caramel in chocolate and using good, sealed barrier
packaging.
8. COLDER STORAGE
As a
general rule, lowering storage temperature by 18º F will double shelf life of caramel.
9. USE CHOCOLATE AS A MOISTURE BARRIER
Caramel
hardening and moisture migration can occur when a drier inclusion comes in
contact with a higher moisture caramel. Adding crisped rice or pretzels to the
caramel will eventually cause these inclusions to get soggy and the caramel to
become hard. A simple solution, if your operation permits, is to put the dry
inclusion, such as crisped rice, in the chocolate that enrobes the caramel
center. Chocolate acts as a moisture barrier to keep the crisped rice crunchy
and the caramel soft. Putting a chocolate or specialty fat layer between
caramel and a cookie base will, likewise, help keep the two components with
their original texture.
Great caramels require great effort. With these tips, you
can ensure your caramels stay great and your efforts aren't wasted.
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