Creating Perfect Caramel Consistency for Layered Confections

Achieving proper caramel consistency requires understanding sugar stages and cooling behavior. Cook sugar to deep amber (160°C/320°F) for complex flavor without bitterness. Add warm cream carefully as mixture bubbles vigorously. The finished caramel should cool to spreadable consistency that holds its shape but isn't too firm when bitten. Adding corn syrup prevents crystallization and creates smoother texture. For layered confections, caramel must be thick enough to support chocolate coating but not so hard it cracks. Test consistency by spreading small amount - it should flow smoothly but not run off edges. This balance ensures structural integrity while maintaining pleasant eating experience.