How do I make awesome Caramel slice?

Question

I'm trying to perfect my caramel square skills but every time i make it, the caramel seems to be very gritty and you can feel the sugar hasn't dissolved properly. I need to make silky smooth caramel for the middle layer, but other than that everything else is working. Please help.

Thanks!

Answer 1

Add a tablespoon of corn syrup to your sugar mixture before cooking. This will cut down on the formation of crystals.

Don't stir the pot while the caramel is cooking.  Sugar crystals form on the sides and they are a different temp than your heated mixture.

Pour the caramel out, but don't scape the sides of the pot. This adds sugar crystals to your caramel.

Hope this helps

Answer 2

You need to keep stirring over a low heat until the sugar dissolves before adding the milk.  

Keep on stirring.....

Answer 3

  

CARAMEL SLICE

1/4 c. butter

1 c. (each) brown sugar, coconut

1 egg, beaten

3/4 c. flour

1 tsp. baking powder

1/4 tsp. salt

1/2 tsp. vanilla

1/2 c. chopped pecans

Melt butter; remove from heat; add sugar; stir. Add rest of ingredients and stir well. Spread into greased 9x9 pan; bake about 25 minutes at 350 degrees or until medium brown; cool.

ICING:

1/4 c. butter

1/2 c. brown sugar

2 tbsp. milk

1 c. powdered sugar

Combine butter and sugar in pan. Add milk and bring to a boil for 2 minutes; cool. (Set pan in cold water and stir.); add powdered sugar and beat; if too stiff, add a bit more milk until soft enough to spread; smooth over bars; cut 36.

Answer 4

Sugar is temperamental, always use a candy thermometer. Stir, but do not stir so hard as to aerate the candy.