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I always used a metal spoon to test my caramel, but my cousin in Tampa said to use a wooden chopstick
I made two batches of salted caramel sauce last weekend, one with each method. The chopstick gave me a perfect amber color without any burnt spots, while the metal spoon caused a few dark bits. Anyone else have a better tool for checking sugar stages?
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brookefox7mo ago
Oh, smart! I keep a little glass of ice water next to the stove. Drop a bit of the syrup in there, then you can feel the stage with your fingers. Hard crack, soft ball, all that. Works every time.
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the_wendy7mo ago
Wait, you guys actually do the ice water thing?
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felixw686mo ago
Actually, you need cold water, not ice water.
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