Video: How to Melt Caramels - wikiHow (2024)

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How to melt Werther's hard caramels? ›

Instructions. Melt Werther's Original Caramels with half and half, salt and vanilla in medium saucepan over medium heat until smooth, stirring occasionally. Serve immediately with assorted fruit, cookie, pretzels, marshmallows, nuts or cubed pound cake.

The answer is that they will likely reharden. It works like this: Cocomels get harder as moisture leaves the candy. Cooking cooks moisture out of the candy, leading to a firmer texture once cool.

To melt caramels using a microwave, open up a bag of soft caramels, unwrap the individual candies, and place them in a microwave-safe dish. Next, add milk to the bowl, or if you'd like a richer treat, add heavy cream instead. Then, place the bowl in the microwave and heat the caramels on HIGH for 1 minute.

The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it's liquid again. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.

- Use cooking spray in the pot, bowl, pan or any other dish you choose to melt the caramel in, to help prevent it from sticking. To get the most use out of your Peter's Caramel, store it in an airtight container in a cool dry place, just like how you would store your coating wafers.

The key to getting it right is to use soft caramels as opposed to hard. You must also add some sort of liquid, such as milk or cream, to prevent the caramels from drying out. Knowing these tricks will help you to melt caramels with ease.

If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F. Pour back into a prepared buttered pan. If caramels are too soft, that means the temperature didn't get high enough.

Some form of dairy — typically butter and/or heavy cream — is usually added to the mixture at either the beginning or the end of cooking. This addition makes the caramel richer, thicker, and lighter in color, lending more viscosity and rounder flavor.

The idea is to lower the PH. you can also use a small pinch of citric acid or cream of tartar if you have. lemon juice won't work as it will turn bitter as the sugar cooks. Alternatively, an invert sugar such as corn syrup or golden syrup will work beautifully.

In a deal that touches the taste buds of several generations, Kraft Foods Inc. will sell the business that makes its familiar cube-shaped caramels. An investment group made up of Texas Pacific Group of Fort Worth and InterWest Partners of Menlo Park, Calif. will buy the Kraft caramel and marshmallow businesses.

Can you melt down hard caramels? ›

Just melt on medium low heat, add a little milk or cream until you get the consistency you want.

Once you make caramel, it will harden as it cools, and you'll have to heat it up again to use it. However, if you want to turn it into a more spoonable sauce, you add other ingredients like butter or cream to the melted caramel.

To thin caramel, just add some cream or water over heat. Melt caramel loaves in the oven. You can also add corn syrup or lemon juice to caramel sauces to prevent them from crystallizing.

Place unwrapped caramels in a microwave safe bowl along with 1 tablespoon of water. Microwave on high for about 1 minute. Stir until smooth, then heat longer if needed.

2. Too short of a cooling time: Caramel sauce thickens significantly as it cools, so let the caramel cool for the appropriate time to achieve the right thickness. If the sauce is still too thin after cooling completely, place it back on the stovetop and reheat it on low heat for a few additional minutes.

If the temperature gets too hot and the caramel becomes too hard as it cools, you can put it back in the pan with a couple of tablespoons of cold water to try and save it.

No surprise: It's by temperature, not color. When making caramel, we recommend using an instant-read thermometer to gauge when the sugar has reached the appropriate degree of caramelization called for in the recipe instead of simply eyeballing it to evaluate if it's dark enough.

If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F.