There are many recipes for making caramel, but if you don't have time to make one from scratch, the easiest way is to melt it from caramel candy. The key to getting it right is to use soft caramel, not hard caramel. You should also add some kind of liquid-like milk or cream-to keep the caramel from drying out. The following trick will help you melt caramel easily.
Ingredients
- 1 bag contains 400 g soft caramel
- 2 tablespoons (30 ml) milk or heavy cream
Step
Method 1 of 3: Melting Caramel on the Stove
Step 1. Place the unwrapped caramel in a medium-sized skillet
Most caramel bags contain around 400 g, but you can use a larger or smaller bag if that's all you have.
You can use a double boiler. The overall process will be the same; just put the ingredients in a bowl or top kettle
Step 2. Add 2 tablespoons (30 ml) of heavy cream
This amount is ideal for melting 400 g of caramel. If you are using more than 400g of caramel, add more heavy cream. If it's less than 400 g, reduce the heavy cream.
- The amounts suggested here are just a start. You can always add more heavy cream later if you want a thinner consistency.
- If you don't have heavy cream, just use milk. You can even use water in case of an emergency.
Step 3. Cook the caramel on medium-low heat for 10-15 minutes
Stir the caramel every 5 minutes with a rubber spatula. With constant stirring, the caramel will melt evenly and not burn.
Step 4. Add more heavy cream or milk if you want a lighter caramel consistency
To make apple-caramel, the consistency of the caramel should be quite thick. If you want to sprinkle it on top of something like chocolate, add 2 tbsp. (30 ml) cream or milk. If you want to use it as a filling, just add 6 tbsp. (90 ml).
Keep stirring the caramel until the milk, cream, or water is combined and the color is even
Step 5. Cool the caramel for a few minutes before using
Caramel doesn't have to come to room temperature, but don't use it while it's still too hot. Pour the remaining caramel into the jar. Let it come to room temperature, then put it in the refrigerator. Use in less than 3 months.
Caramel must be heated before reuse. The caramel will have a lighter consistency than before you added the cream and melted it, but it will still need to be reheated
Method 2 of 3: Melt Caramel in the Microwave
Step 1. Place 400 g of caramel in a microwave-safe container
Open a bag of soft caramel weighing 400 grams, then open the candies one by one. Put the candy in a microwave-safe container.
- Use soft caramel, not hard.
- You can use a larger or smaller bag, but you have to adjust the amount of liquid according to the weight.
Step 2. Add 2 tbsp
(30 ml) milk. This is enough for 400 g of caramel. If you are using a larger bag, add more milk. If you are using a smaller bag, reduce the amount of milk.
For a richer taste, use heavy cream. You can also use water, but the taste will be thinner
Step 3. Microwave the caramel on “HIGH” for 1 minute, then stir
Put the bowl in the microwave. Set the microwave setting to “HIGH”, and heat the caramel for 1 minute. Open the microwave and stir briefly with a rubber spatula.
Don't worry if the caramel isn't completely melted by this point
Step 4. Heat the caramel for another 1-2 minutes, stirring once every 1 minute
After each heating and stirring interval, the caramel will appear softer. The caramel is ready to use when all the lumps have melted.
If your microwave is powerful or if the caramel melts quickly, do so at 30-second intervals
Step 5. Cool the caramel for a few minutes before using
If the caramel is still too thick, add 1-2 tablespoons (15-30 ml) of liquid at a time until the consistency is just right. Pour the remaining caramel into a glass jar. Cool to room temperature, then store in the refrigerator for up to 3 months.
- Add the liquid before the caramel cools.
- The caramel will harden a little in the refrigerator. Reheat using your preferred method before returning to use.
Method 3 of 3: Melting Caramel in a Slow Cooking Pot
Step 1. Place the heatproof bowl in the slow cooker
The bowl should be small enough so it doesn't touch the walls of the pot. Use a large bowl for a large portion of caramel, and a smaller bowl for a smaller portion of caramel.
The size of the slow cooker is not a problem. As long as the bowl fits snugly in the pan, everything is safe
Step 2. Place the unwrapped soft caramel candy and milk in a bowl
The amount of caramel candy is up to you. Also pour 2 tbsp. (30 ml) milk for every 400 g of caramel. So, just adjust the amount.
- Don't get the bowl too full. Caramel should be placed about 2.5 cm below the lip of the bowl.
- If you don't have milk, use heavy cream or water. The key is to keep the caramel moist as it melts.
Step 3. Fill a slow cooker with hot water until it reaches the caramel level
The volume of water used depends on how much caramel is added, the size of the bowl, and how big your slow cooker is. The water should be as high as the caramel in the bowl.
Basically you make a double boiler or bain marie (water bath) in a slow cooker
Step 4. Heat the caramel on the “HIGH” setting for 2 hours
Cover the pot, then turn it on. Set it to the “HIGH” setting, then wait for about 2 hours. Some slow cookers have a timer. If there is, use it.
Make sure the slow cooker is placed on a heat-resistant surface, such as tile or granite countertop
Step 5. Stir in the caramel, then heat a few more moments if necessary
Sometimes the caramel still retains its shape until it is finally stirred. Open the pan and stir in the caramel with a rubber spatula. If there are no lumps, the caramel is ready. If there are still lumps, heat the caramel a little longer.
- Heat the caramel for another 15-30 minutes, depending on how many lumps there are.
- You can let the caramel sit in the slow cooker for about 2 hours on the “WARM” setting. This is a great way if you want to make a lot of apple-caramel or serve caramel at a party.
Step 6. Pour the remaining caramel into a jar and store it in the refrigerator
Don't forget to cool it down to room temperature first. If you add hot caramel, the temperature in the refrigerator will rise and spoil other foods.
Use caramel before the 3 month period has passed. You can heat it using any method you want
Tips
- If you want to use caramel as the caramel melt, use 4 tbsp. (60 ml) of liquid for every 450 g of caramel.
- If you want to use caramel as a permanent filling, increase the liquid to 8 tbsp. (120 ml) for every 450 g of caramel.
- The caramel will harden once it cools down. If this happens, just heat it up for a minute.
- You can store caramel in a sealed jar at room temperature, but caramel will only last for 3 days.
