Many recipes call for caramel, but if you don't have the time to make it from scratch, the simplest solution is to melt the toffee. The key to success is to use soft-type candies instead of hard ones. Another trick is to add a little liquid to prevent the candy from drying out. Knowing these tricks will help you melt the toffee with ease.
Ingrediants
- 400 g of soft toffee candies
- 2 tablespoons (30 ml) of milk or cream
Steps
Method 1 of 3: Using the Stoves
Step 1. Discard the candies and place them in a medium-sized pot
In this article we will use a 400g bag of candy, but you can increase or decrease the quantities according to your needs.
If you prefer, you can melt the candies in a double boiler. The general process is the same, just put the ingredients in the upper pot or bowl
Step 2. Add 2 tablespoons (30 ml) of cream
This is the ideal dose for 400g of candy. You can increase or decrease the dose of cream while keeping the proportions unchanged, based on the amount of toffee.
- The suggested amount is just for starters. You can add more cream later if you prefer the caramel to have a less thick consistency.
- If you don't have cream available, try using milk. In the absence of anything else, a drop of water can also be fine.
Step 3. Heat the candies over medium-low heat for 10-15 minutes
Every 5 minutes, mix them with a rubber spatula. Stirring the candies frequently will prevent them from burning and help them melt more evenly.
Step 4. Add more cream or milk if you want the caramel to have a more liquid consistency
In general, it should have the density you need to caramelize apples. If you want to pour the caramel flush on fruit or dessert, add another 2 tablespoons (30 ml) of the selected liquid. If you intend to use caramel as a filling, try adding 6 tablespoons (90 ml).
Stir well to incorporate the cream, milk or cream water. Keep stirring until it has a uniform color and consistency
Step 5. Let the caramel cool for a few minutes before using it
It doesn't have to reach room temperature, but it doesn't have to be hot either. If the caramel is left over, pour it into a glass jar, let it cool completely, and then store it in the refrigerator. Make sure you eat it within 3 months.
At the time of use, you will need to reheat the caramel. It will have a softer consistency than the initial one, but it will still need to be heated in order to use it
Method 2 of 3: Using the Microwave Oven
Step 1. Place 400g of toffee in a microwave safe container
Open the candy box and unwrap them before transferring them to a bowl or similar container suitable for microwave use.
- Use soft-type toffees, not hard ones.
- You can increase or decrease the dose of candy as you like, but remember to also change the amount of liquid while keeping the proportions unchanged.
Step 2. Add 2 tablespoons (30ml) of milk
This amount of milk is enough for 400 g of candy. If there are more, add more; if they are less, use less milk.
For a richer caramel, use cream instead of milk. You can also use water, but the cream will have a milder flavor
Step 3. Heat the candies in the microwave on maximum power for 1 minute and then mix them
Put the candies in the bowl and then in the microwave. Set the oven to maximum power, then let the candies cool for 1 minute. Open the oven and mix them briefly with a rubber spatula.
Don't worry if they're not completely dissolved at this point
Step 4. Return the candies to the oven for a couple of minutes, stirring them every 60 seconds
The consistency will gradually become more and more similar to that of a cream. When there are no more lumps, the toffee cream will be ready.
If your microwave is very powerful or the candy is melting fast, stir every 30 seconds instead of every minute
Step 5. Let the caramel cool for a few minutes before using it
If it is too thick for your intended use, you can add another 1 or 2 tablespoons (15-30 ml) of liquid at a time until it reaches the desired consistency. If the caramel is left over, you can pour it into a glass jar, let it cool completely, and store it in the refrigerator for up to 3 months.
- Add the liquid before the cream cools.
- The caramel will harden slightly in the refrigerator. Warm it up as you like before using it.
Method 3 of 3: Use a Slow Cooker
Step 1. Place a heat resistant bowl in the center of the slow cooker
The bowl should not touch the sides of the pot, so make sure it is the appropriate size. It must also be proportionate to the amount of candy to be melted.
The size of the slow cooker does not matter. The important thing is to choose a bowl of the appropriate size
Step 2. Discard the candies, put them in the bowl and add the milk
You can melt as many candies as you like, weigh them and add 2 tablespoons (30ml) of milk for every 400g of toffee.
- The bowl should not be filled to the brim. Leave about 2-3 cm of empty space.
- If you don't have milk, you can replace it with water or cream. The goal is to keep the candies moist as they melt.
Step 3. Fill the pot with boiling water
The water must reach the candy level. The quantity depends on the size of the bowl, the pot and the number of candies. The important thing is that the water is at the same level as the toffee.
Basically you will use the slow cooker to melt the candies in a double boiler
Step 4. Set the cooking method and time, then turn on the electric pot
Put the lid on the pot, choose the fast cooking method (High) and set a time of 2 hours. If the pot has a built-in timer, take advantage of it.
Make sure the pot is placed on a heat-resistant surface, such as a granite or ceramic countertop
Step 5. Mix the candies and see if the caramel is ready
It can happen that the candies keep their shape intact until they are mixed. Open the pot and mix the contents of the bowl with a rubber spatula. If there are no lumps, the caramel is ready. If not, close the pot again and extend the cooking time.
- Set another 15 to 30 minutes to cook, depending on the amount of lumps.
- When the caramel is ready, you can set the "Warm" program (which maintains the temperature once cooking is finished) and use it within 2 hours. This is a great option if you need to caramelize a lot of apples or if you want to serve caramel at a party.
Step 6. Pour the leftover caramel into a glass jar and store it in the refrigerator
Wait until it has cooled completely, otherwise it will cause the temperature inside the refrigerator to rise and some foods may spoil.
Use the caramel within 3 months, you can reheat it using the method you prefer
Advice
- If you want to pour the caramel flush on fruit or dessert, use 4 tablespoons (60 ml) of liquid for every 450 of candies.
- If you want to use caramel as a filling, it's best to use 8 tablespoons (120ml) of milk, cream or water for every 450g of candy.
- Cooling, the caramel will harden slightly, but just heat it to make it liquid again.
- You can store the caramel at room temperature if you have vacuum-sealed the jar, but you will need to consume it within 3 months.
