Caramel Centers

Hey all, I took 1lb of white sugar, 1/2lb of corn syrup, 1/4lb of water, and a pinch of salt. And I have begun slowly heating them in a closed pan for an hour or so with a metal thermometer (beeping at the right temperature was helpful). I poured off portions of the caramel at different final temperatures to see what consistencies I liked best for my baking. Here is what I found!

Caramel Experiment (230-310F)

Invert Sugar: 230F: Too much water to support butter/separates. Acid to create invert.

Italian BC: 240F: Temp for Italian meringue, interesting how viscous this is when cool

Drip Caramel: 250F: Very pale, still quite gooey, and hard to work with; suitable for drip caramel. Baking soda for color.

Chewy Caramel: 260F: Perfect Chew and biteability, a bit pale though. Baking soda for color. Also Marshmallows.

Taffy: 270F: Too hard to bite through; you’re going to want to, and nearly break your teeth. Color is now acceptable. 

Brittle: 280F: Ever so slight chew with low bite-force “think quicksand”

Hard Candy: 290F: Just enough dissolving give 

Sanding Sugar: 300F: Breaks very easily

Chocolate (Bonbon) fillings

285F: Sugar Confections

280F: Dipped Sugar Confections

275F: Nut Brittle

270F: Nougat

265F: Sliceable Caramel

260F: Chewy Caramel Squares

255F: Gooey Caramel Center

250F: Gooey Flavored Center