Caramel Consistency

Achieving proper caramel consistency requires understanding sugar chemistry and crystallization prevention. Adding syrup provides glucose molecules that interfere with sugar crystal formation, creating smooth caramel that sets properly without becoming grainy. Cook the sugar mixture to deep amber (160°C) for complex flavor, then add warm cream to prevent temperature shock that causes seizing. The final cooking stage after adding cream is crucial - the caramel must reach the correct concentration to set firm enough for assembly but remain soft enough to bite through. Test doneness by dropping small amounts on cold plates; properly made caramel holds its shape but yields to gentle pressure.