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?

2 comments

2 Comments

brookefox1d agoMost Upvoted

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.

the_wendy1d ago

Wait, you guys actually do the ice water thing?