# Making caramel for a layered filling in a dessert tart **URL:** \ **Category:** Cafe Society\ **Created:** [August 13, 2018, 7:33pm UTC](https://boards.straightdope.com/t/making-caramel-for-a-layered-filling-in-a-dessert-tart/819542 "2018-08-13T19:33:07Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![xanthous](https://avatars.discourse-cdn.com/v4/letter/x/53a042/32.png) [@xanthous](https://boards.straightdope.com/u/xanthous)\ **Post date:** [August 13, 2018, 7:33pm UTC](https://boards.straightdope.com/t/making-caramel-for-a-layered-filling-in-a-dessert-tart/819542/1 "2018-08-13T19:33:07Z")
I’ve got the method down and understand how different temps and additions of fats result in different viscosity levels. I’m just not sure what I need, other than “fairly thick and won’t ooze out from under chocolate ganache if it’s been out of the refrigerator for a half hour”. This is a tart shell with a caramel layer below and a chocolate ganache layer on top. The recipe is vague on temp and only gives time, which makes me suspicious. It calls for 1.5 cups sugar, 1/8 tsp cream of tartar, 6 tbsp butter, 1/3 cup heavy cream. All said, do I need soft ball (234-240 degrees) or firm ball (242-248 degrees) caramel to achieve a soft but not oozing caramel? Are the fats appropriate for a not-too-oozy caramel? Hoping there’s a caramel wizard out there 😉 ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [August 13, 2018, 7:41pm UTC](https://boards.straightdope.com/t/making-caramel-for-a-layered-filling-in-a-dessert-tart/819542/2 "2018-08-13T19:41:48Z")
I have made caramel. The trick is knowing and that only comes with experience. I have never controlled the viscosity. Sometimes it’s been more liquid than other times. I think humidity levels have something to do with it too. Good luck. Use real butter, not margarine. ETA a good candy thermometer is a must have. ---
**Author:** ![xanthous](https://avatars.discourse-cdn.com/v4/letter/x/53a042/32.png) [@xanthous](https://boards.straightdope.com/u/xanthous)\ **Post date:** [August 13, 2018, 8:02pm UTC](https://boards.straightdope.com/t/making-caramel-for-a-layered-filling-in-a-dessert-tart/819542/3 "2018-08-13T20:02:27Z")
> [@Beckdawrek](#): > > I have made caramel. The trick is knowing and that only comes with experience. I have never controlled the viscosity. Sometimes it’s been more liquid than other times. I think humidity levels have something to do with it too. Good luck. Use real butter, not margarine. > ETA a good candy thermometer is a must have. I do have a candy therm and also a thermapen. I’m going to make it ahead so that I can do it numerous times if needed. I love stuff like this so I’m ready to screw it up and learn and do it over again. 😃 ---
**Author:** ![xanthous](https://avatars.discourse-cdn.com/v4/letter/x/53a042/32.png) [@xanthous](https://boards.straightdope.com/u/xanthous)\ **Post date:** [August 15, 2018, 12:45pm UTC](https://boards.straightdope.com/t/making-caramel-for-a-layered-filling-in-a-dessert-tart/819542/4 "2018-08-15T12:45:41Z")
Update: I seem to have knocked it out of the park on my first try. I was very patient and cooked the sugar slowly so that I had time to feel confident about pulling it without having to make a rash decision and pulling too soon or risk burning. Thick but not chewy, soft enough not to ooze easily (I might consider pressing a piece of parchment up against the cut edges after serving for storage because caramel is going to be affected by gravity at some point 😉 ) It’s a deep amber color so it’s got a good, sweet, deep caramel flavor. I’ll try to get some pics posted after the tart is complete (I’m doing it in stages so as to not screw this up!) ---
**Author:** ![Dung\_Beetle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dung_beetle/32/7945_2.png) [@Dung\_Beetle](https://boards.straightdope.com/u/Dung_Beetle)\ **Post date:** [August 15, 2018, 2:10pm UTC](https://boards.straightdope.com/t/making-caramel-for-a-layered-filling-in-a-dessert-tart/819542/5 "2018-08-15T14:10:18Z")
I think it would be better if you mailed us samples. ---
**Author:** ![araminty](https://avatars.discourse-cdn.com/v4/letter/a/b5e925/32.png) [@araminty](https://boards.straightdope.com/u/araminty)\ **Post date:** [August 15, 2018, 2:16pm UTC](https://boards.straightdope.com/t/making-caramel-for-a-layered-filling-in-a-dessert-tart/819542/6 "2018-08-15T14:16:50Z")
Sounds lovely. I often find caramels like this include sweetened condensed milk, which gives an excellent texture but a milky finish to the flavour, which isn’t always appropriate with other ingredients. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [August 15, 2018, 3:41pm UTC](https://boards.straightdope.com/t/making-caramel-for-a-layered-filling-in-a-dessert-tart/819542/7 "2018-08-15T15:41:28Z")
In fact, you can make a very good caramel using [nothing but sweetened condensed milk](https://boards.straightdope.com/sdmb/showthread.php?p=20816826&styleid=12).