Sugar cooking/Candy Stages Demonstration & Caramel Sauce

[@cosimop1539]

Monster video! One of the toppest complete on YT. Thank you very much for fun and explaination!

[@Valerie-xn9kg]

Thank you for all Information on boiling sugar, so helpful. Valerie.

[@madhattersartstudio8344]

I am making Candy Apples and was told to heat sugar to 300 for it not to stick to the bags i put them in. I got a big apple lollipop. I would like it to be like Kraft Caramel but with out the sticky.... what do you think about a soft ball stage? will it be sticky if i allow it to dry?? can you help me?

[@mr.g.culinary]

I've made that same mistake before of making a hard candy apple "lollipop" lol In your sugar syrup, did you add anything else such as cream, butter, corn syrup? That can affect the texture of the caramel. Unfortunately in order to get a somewhat softer texture of a caramel, you will have a bit of sticky-ness to it for bagging regardless of what you do. Personally that's where a coating of something like peanuts, m&m's, coconut, chocolate, etc. can actually help a lot; giving the outside of the apple a protective coating to help minimize sticking.. also, putting your completed apples in the fridge before bagging will help a bit too

[@madhattersartstudio8344]

@@mr.g.culinary great ideas. I make these chili apples with corn syrup ( not cooking it ). Painting on the corn syrup. It seems to work but if left out of fridge to long - it just melts down. I will try all of your suggestions and continue to experiment. Thank you for answering.

[@beinghuman9127]

Hi , if we r making praline at what sugar temp do we need to add d nuts?

[@mr.g.culinary]

Depends! What do you want the final texture of the candy to be like? Brittle and more hard/crunchy or more soft and chewy?

[@beinghuman9127]

@@mr.g.culinary i m looking for hard / crunchy praline chef

[@mr.g.culinary]

@@beinghuman9127 I would then say go for the "Hard Crack" stage at 300 - 310 F. The candy will be more like a brittle, just without the aeration that brittles tend to have. If you try it and the praline is too hard for your liking then I would back off on the temperature Hope that helps!

[@beinghuman9127]

@@mr.g.culinary thank you chef ❤️