Q. How necessary is it to have a candy thermometer while making caramel? If I don’t have one, what’s the trick to cooking it correctly? —Katie, Wrightstown
A. Caramel is my favorite candy to prepare. It is a basic combination of cream, butter, sugar and corn syrup, which makes it so delicious. To answer the question of how necessary it is to have a candy thermometer, I would say it is not absolutely necessary, but it makes it a lot easier. I would not make caramel without a thermometer. The key temperature for perfect caramel is 255° F. When the boiling caramel reaches this temperature, it has reduced just the right amount, and it is time to stop the cooking process. If you heat the caramel past this point, you risk turning it into a hard candy (like a Werther). If your caramel never reaches 255° F, it will be too soft and basically be a caramel sauce. If a thermometer is not used, an ice water method can be used. With a spoon, drop caramel samples into the ice water. Once cooled, retrieve the samples from the ice water and then assess the status of caramel with your fingers. It is easier and more efficient to use a candy or instant-read thermometer.