Individually wrapped, firm caramel squares are composed primarily of sugar, butter, and milk, giving them a characteristic chewy texture at room temperature. Melting these squares transforms them into a smooth, flowing liquid suitable for dipping apples, drizzling over desserts, or incorporating into baked goods. Achieving the right consistency requires careful temperature control to prevent scorching or seizing.
Preparing the Caramel Squares
Before any heat is applied, the preparation of the caramel squares is necessary for a successful melt. Each square must be completely unwrapped, as any paper residue will contaminate the final product. Next, cut the firm candies into smaller, uniform pieces, such as quarters. This increases the surface area and ensures that all pieces reach the melting point simultaneously, preventing some from burning while others remain solid.
Melting on the Stovetop
The stovetop method offers the greatest control over temperature. The preferred technique involves using a double boiler, where a heatproof bowl containing the caramel sits over a saucepan of simmering water. This indirect heat source gently raises the temperature, preventing the localized scorching that occurs with direct heat.
If a double boiler is unavailable, melt the caramel directly in a heavy-bottomed saucepan, requiring constant attention. The heat must be set to the lowest possible setting to avoid exceeding the melting point too quickly. For a standard 10 to 12-ounce package, incorporate one to two tablespoons of liquid, such as heavy cream or whole milk.
The added fat and moisture help to emulsify the melting sugars and prevent crystallization. Use a rubber spatula to stir the mixture gently and continuously, ensuring the caramel at the bottom does not stick. Once the mixture is smooth and free of lumps, remove the pan from the heat immediately, as the residual warmth will continue to cook the caramel.
Melting in the Microwave
Melting caramel squares in the microwave is the fastest method, but it carries a higher risk of overheating. Begin by placing the prepared caramel pieces and the optional liquid into a microwave-safe bowl. Start with an initial heating interval of 30 seconds on medium power.
After the first interval, the caramel may not appear melted, but it is absorbing heat internally. Stir the mixture thoroughly to distribute the retained heat evenly throughout the mass. Subsequent heating should be done in shorter bursts, typically 15 to 20 seconds, stirring after every interval.
This repeated stirring prevents hot spots from forming, which can cause the sugars to burn and develop a bitter flavor. Overheating the caramel can cause it to seize. Stop heating when only a few small lumps remain, allowing the stirring action to melt them completely using the residual heat.
Troubleshooting and Best Practices
If the melted caramel is too thick or begins to harden quickly upon cooling, incorporate a small amount of hot liquid, such as milk or cream, one teaspoon at a time. The heat of the added liquid helps to re-liquefy the sugars and adjust the viscosity without shocking the mixture.
If the caramel appears grainy or has seized into a lumpy, separated texture, it is often a result of overheating or introducing cold liquid too quickly. This separation occurs when the sugar molecules recrystallize. Place the mixture back over very low heat and stir in a tiny amount of liquid, allowing the moisture to dissolve the crystallized sugar slowly.
To ensure a smooth outcome, always use a clean, dry utensil and vessel, as even a small amount of water or debris can initiate crystallization. A rubber spatula is the preferred tool for stirring and scraping down the sides of the bowl. For the best dipping consistency, use the melted caramel immediately while it is still warm and flowing.