If your homemade caramels are too hard, the best method to soften them is to re-melt them with a little water and cook to a slightly lower temperature.
Here's a breakdown of the process:
Steps to Soften Hard Caramels:
- Place the caramels in a saucepan: Use a heavy-bottomed saucepan to prevent scorching.
- Add water: Add a couple of tablespoons of water per batch of caramels. The exact amount will depend on the size of your batch; start with a small amount and add more if needed.
- Melt and Stir: Heat the mixture over low heat, stirring constantly until the caramels are completely melted and the water is incorporated.
- Monitor the Temperature: Use a candy thermometer to monitor the temperature. Heat the mixture to 242°F (117°C), which is the firm-ball stage. This is slightly lower than the temperature typically used for harder caramels. If your caramels were already too hard, cooking to a lower temperature will help soften them.
- Pour and Cool: Pour the melted caramel into a buttered or parchment-lined pan.
- Let it Set: Allow the caramel to cool completely before cutting it into squares.
Why This Works:
The initial hardness of the caramel is usually due to cooking the mixture to too high of a temperature. This removes too much moisture, resulting in a hard, brittle candy. Re-melting the caramels with water and cooking to a slightly lower temperature reintroduces some moisture and prevents overcooking, leading to a softer final product.
Troubleshooting:
- Still too hard? Repeat the process, but cook to an even lower temperature next time (around 240°F).
- Too soft? If the caramels are now too soft, it means the temperature didn't get high enough. You may need to re-melt again and cook to a slightly higher temperature, monitoring carefully.
- Uneven texture? Make sure to stir constantly while melting to ensure even heat distribution and prevent crystallization.
