I was making a simple caramel with sugar, water, and lemon, and salt. How do the ratio of these ingredients affect each other? What does a longer cooking time change?
Candy – Making Caramel: How Ingredients Affect the Outcome
candy
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Best Answer
Here's the function of each ingredient, as I understand them:
A longer cooking time allows more water to boil off, resulting in a harder (or possibly burnt) caramel. Otherwise, it doesn't affect the outcome that much, unless you're making a low temperature caramel. There are some dulce de leche recipes, for example, that require cooking for 13 hours. At higher temperatures, the reactions happen a lot faster. At 350 F, for example, the caramelization happens so quickly that there's no need to hold it at that temperature for any significant time.