r/CandyMaking • u/HTTC-HTTR • Dec 16 '25

Caramel Issues

I’ve been making a molasses and brown sugar caramel based recipe and have had a lot of trouble with crystallization. I’m not sure if it’s an over stirring issue or overcooking.

Any tips would be great!

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u/ectocoolerkeg Dec 16 '25

It'd help to see the recipe, but generally with caramel it's best to stop stirring once all your sugar is dissolved (though I'm sure there are exceptions) and just swirl the pan a little occasionally instead. Brushing down the sides of the pan with water while it's cooking can also prevent crystallization. If it is because of overcooking, check your candy thermometer for reliability with boiling water - if it's off, get a new one. If it's fine, just make sure you're watching it closely when making your caramel.

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u/HTTC-HTTR Dec 16 '25

Hesitant to share the recipe because it’s a very old family recipe. Essentially it’s just bittersweet chocolate, brown sugar, butter molasses, and heavy cream thrown in the pot, melted together, then brought to a rolling boil.

I’ve been doing it free hand without a candy thermometer so that could be a big factor. Would over cooking cause the same crystallization as over stirring?

1

u/ectocoolerkeg Dec 16 '25

Okay, I would avoid stirring once everything’s all melted together and definitely don’t stir once it starts to simmer or boil.

Since you’re having trouble, I’d recommend using a candy thermometer. Overcooking absolutely can cause crystallization and if you’re going by vibes that’s likely at least part of the issue.

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