How is caramel candy made?
Americans have enjoyed caramel candy since the mid-1600s. Though chefs often adjust traditional caramel recipes to accommodate personal preferences, the standard formula combines simple ingredients with careful preparation to create a sweet, chewy treat.FeaturesCaramel candy is made from sugar, corn syrup, heavy cream and salt. Chefs mix ingredients in a saucepan, stirring over medium heat until sugar breaks down and the mixture begins to thicken.Chemical ProcessThe heat activates a chemical response between sugar molecules and cream’s protein molecules. This process, known as a Maillard reaction, lends caramel its trademark brown color and complex flavor.ThickeningCandy makers then add butter, bringing the smooth, viscous syrup to a boil. Caramel simmers and thickens undisturbed until it reaches a temperature above 248 degrees Fahrenheit.Firm-Ball StageAt this stage, chefs may use a simple test to ascertain whether caramel has reached an appropriate viscosity. Chefs drop a small amoun
