Foil stuck to my caramels!

10 years ago

I made a batch of caramels yesterday, but they were much too soft. So I made another batch and they are much harder, but I can't get the dang aluminum foil off of them. I buttered the foil well. I did use "regular" foil and I probably should have used heavy duty. When I try to peel it off with a knife, it just tears and leaves the foil on.
anyone ever use parchment paper to pour their hot caramels onto (in a pan)?
The slab is very hard right now, since they were in the fridge overnight. I will let it soften and see if I can get it off any better. I might end up heating up a bench scraper or big knife and trying to melt/scrape it off.
Thanks for any suggestions!

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Comments (10)

grainlady_ks
10 years ago
I'd use Reynolds Non-stick Foil the next time. That stuff is well worth the extra $$$ for the few jobs I use it for, but stuff truly doesn't stick to it (just be sure to use the correct side up, which is marked on the foil).

I'd sit the pan on a heating pad and see if that warms it enough to un-stick it without melting the whole thing, or maybe placing it in a low oven - just guessing, no real experience.

I haven't made caramels, but would it work on a Silpat? I dump the molten hot liquid for peanut brittle on a Silpat and it never sticks to that, and that's always been one of my favorite uses for a Silpat.

-Grainlady
catherinet
Original Author
10 years ago
Thanks grainlady. I ended up shaving the foil off with a sharp knife, then using a warmed bench scraper to smooth it all out. Way too much work! Thanks for your suggestions.
Have you ever used parchment paper for something like this?
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grainlady_ks
10 years ago
I checked some recipes on the Food Network (when in doubt, find out what professionals do). Ina Garten and Alton Brown used parchment paper for their recipes, but I also found other recipes that used waxed paper and foil.

I have horror stories, similar to yours, using waxed paper with sticky things from back-in-the-day when I made more homemade candies and goodies for Christmas. That's probably why I use my Silpat and non-stick foil now (lol).

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anoriginal
10 years ago
I've been a parchment paper fan for several years. Something I never even HEARD of growing up, but tried after seeing it touted on many cooking shows. I'll take the time to fit it into loaf or square pans and food just lifts out. Wish there was a way to put it in a BUNDT pan!?!
Patricia Bennett
6 years ago
I thought I was the only dummy lol. I did the same thing. I just warmed a butter knife and cursed the whole time NEVER USE FOIL TO LINE A PAN WHEN MAKING CARAMELS
PRO
Anglophilia
6 years ago
The caramels I buy are all individually wrapped in wax paper. The only foil I ever buy is the non-stick.
Mary Marise Girard Landis
6 years ago
My Hershey's cook book says to use buttered foil...what a mess! But I found a quick solution to get the foil off of your caramels. Use a blowdryer! Yep, peeled right off. Next time, parchment paper for sure
Lars
6 years ago
Caramel can stick to parchment paper (or wax paper) even more than to foil if it is poured on hot. Caramels are already cool when they are wrapped in wax paper. I use Silpat when making caramel, and it never sticks to that, but I also have non-stock foil, which should work as well. Silpat works best.
Cathy Williams
6 years ago
I use non-stick foil and butter it. I am cutting some right now and they cut fine but a little sticky. I'm afraid they will stick to the wax I wrap them in!
Lars
6 years ago
You can wrap them in non-stick foil, and that would also be prettier. I've always covered my caramels with chocolate and wrapped them in plastic wrap. I do add a small amount of edible wax to the chocolate as well.

Foil stuck to my caramels!

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grainlady_ks

catherinet
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Foil stuck to my caramels!

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catherinetOriginal Author

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