I just did a salted caramel chocolate with a 70% dark chocolate shell and a cream caramel with sea salt. It's great, but I was wondering if anyone has any "research" on caramels. Sugar crystallization, effects on chocolate, etc

updated by @daniela-vasquez: 04/21/15 00:28:59

any recipes to share.. <3

Hi there! Making Caramel is a big part of my business. When I first started making caramel in very large batches, I experienced crystallization and had many sleepless nights over it.

Are you adding glucose or any other type of "doctor " or anti crystallizing agent to your recipe? IT could be brown rice syrup, tapioca syrup, corn syrup, etc.... could you tell us how much granulated sugar and how much "doctor" you are using?The way I solved all my problems was by increasing the doctor agent substantially.

do you have a recipe to shre with us please?

I am looking at Ramon Morato's recipe for caramel in his excellent book on Chocolate. It is on page 316. I would actually like to adjust it so it will not be likely to crystallize. In the originial recipe it lists 700 grams of sugar and 150 grams of glucose. I would make the glucose and sugar content equal. So the recipe would be as follows:

750 grams heavy cream

700 grams sugar

700 grams glucose

200 grams fresh butter

2 g sodium bicarbonate

salt/or vanilla to taste

Some people have problems with caramels crystallizing. Some people do not. This recipe is intended for those who have issues with it.

I'm having problems with caramel too. I'll try this out. Thank you!

Yes, I think making the quantity of glucose and sugar equal will inhibit crystallization.

Give it a try. See if you like the results. Then I would do some shelf life tests to see how long the caramels can go without going rancid or crystallizing.

Best of luck to you!!

Daniel