Why do i have to heat the cream for caramel?

[Pastrylove]

I notice some recipes say to boil/heat the cream prior to adding it to the sugar for caramel.

However does the heated cream make that much of a significant difference that it is worth doing this step?

What is the main benefit as opposed to using fridge cold cream.

Thank you,

 

[retired baker]

I don't bother, just add it gradually at first on full heat.
"Keep the kettle boiling" as they say.

 

[Norcalbaker59]

I notice some recipes say to boil/heat the cream prior to adding it to the sugar for caramel.

However does the heated cream make that much of a significant difference that it is worth doing this step?

What is the main benefit as opposed to using fridge cold cream.

Thank you,

1) cold cream can cause the caramel to seize (form clumps, turn grainy) when there is a significant drop in temperature

2) cold milk with its lower fat content can cause the caramel to separate (noted by oily layer that floats to top was caramel cools)

When making chewy caramels, sugar is heated to 300°F - 320°F which is just below actual caramelization (330°F), then dairy is added to keep the caramel from setting hard and brittle (like toffee). To keep the mixture from seizing and/or separating, the mixture needs to cool slowly. The cream is heated with the butter to prevent a dramatic drop in sugar temperature.

 

[Pastrylove]

great thanks !

 

[Norcalbaker59]

great thanks !

You're welcome

 

[GFC12]

When making caramel, heating the cream before adding it to the sugar does make a significant difference and is generally worth the extra step. The main benefit of using heated cream instead of cold cream is that it helps to prevent the caramel from seizing or crystallizing.

When you add cold cream to hot caramelized sugar, the temperature difference can cause the sugar to solidify and form clumps, resulting in a grainy texture. By heating the cream before adding it to the sugar, you ensure that the ingredients are closer in temperature, minimizing the risk of crystallization and producing a smoother, more consistent caramel sauce or caramelized sugar.
Additionally, heating the cream helps to dissolve any residual sugar crystals that may be present in the cream itself. This further prevents the formation of unwanted crystals in the caramel.

-> Heating the cream before adding it to the sugar when making caramel helps to create a smoother texture and reduces the likelihood of the caramel seizing or becoming grainy. It's a small extra step that can make a noticeable difference in the final result of your caramel recipe.

 

[retired baker]

when introducing scalded milk into yolks, do you heat the yolks?....no. Why not? because it isn't necessary with correct technique.
Whip the yolks vigorously and drizzle the hot liquid in.

same idea in reverse, you can introduce cold cream into boiling sugar if you start with just a drizzle on high heat and keep going.
One less pot to wash, simpler and quicker.

The drawback to fool proofing a recipe is you can never develop skill.

 

[retired baker]

room temp cream into caramel, no problem.

Quick Salty Caramel

For one cup:¾ cup (150g) white granulated sugar¼ teaspoons lemon or lime juice (strained) or vinegar⅓ cup (78g) heavy cream (room temp)5 tablespoons (71g) u...

youtube.com