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How To Candy Shops Pour Carmels

How To Candy Shops Pour Carmels

Mastering the Art of Pouring Caramels at Candy Shops

Creating delicious, melt-in-your-mouth caramels is a true art form, and one of the most crucial steps in the process is pouring the caramel mixture. Whether you’re a seasoned confectioner or a novice candy maker, mastering the pour is essential for achieving the perfect texture and flavor in your caramels. In this guide, we’ll explore the steps and techniques that candy shops use to pour caramels, so you can replicate their success in your own kitchen.

Choosing the Right Equipment

Before you begin pouring caramels, it’s important to have the right equipment on hand. Here’s what you’ll need:

  • Heavy-bottomed saucepan
  • Candy thermometer
  • Wooden spoon or heat-resistant spatula
  • Heat-resistant silicone molds or a parchment-lined baking dish

Having the proper equipment will ensure that your caramel pouring process goes smoothly and yields the best results.

Preparing the Caramel Mixture

Once you have your equipment ready, it’s time to prepare the caramel mixture. This typically involves heating a combination of sugar, butter, cream, and sometimes corn syrup in a saucepan over medium heat. As the mixture cooks, it’s important to stir it constantly to prevent scorching and ensure even heating.

Using a candy thermometer, monitor the temperature of the caramel mixture. Most recipes call for cooking the caramel to a specific temperature, such as 245°F (118°C) for a soft caramel or 320°F (160°C) for a hard caramel. Achieving the correct temperature is crucial for the desired texture of the caramels.

The Pouring Process

Once the caramel mixture has reached the desired temperature, it’s time to pour it into your molds or baking dish. Here are the steps to follow:

  1. Carefully remove the saucepan from the heat and place it on a heat-resistant surface.
  2. Using a heat-resistant spatula, quickly and carefully pour the hot caramel mixture into the molds or baking dish. Work swiftly, as the caramel will begin to set as it cools.
  3. If using molds, gently tap them on the countertop to release any air bubbles and ensure the caramel settles evenly.
  4. Allow the caramels to cool at room temperature until they are fully set, typically for a few hours or overnight.

It’s important to exercise caution during the pouring process, as the hot caramel can cause severe burns if it comes into contact with your skin. Always use heat-resistant gloves or utensils when handling hot caramel.

Perfecting Your Technique

Pouring caramels may seem straightforward, but it takes practice to perfect the technique. Here are a few tips to help you achieve the best results:

  • Work quickly but carefully to pour the caramel before it begins to set.
  • Ensure that your molds or baking dish are prepared in advance, so you can pour the caramel without delay.
  • Practice controlling the flow of the caramel as you pour, aiming for even distribution in the molds or dish.
  • Pay attention to the temperature of the caramel, as different textures require different pouring techniques.

With time and experience, you’ll develop a keen sense for the perfect caramel pouring technique that yields consistently delicious results.


Pouring caramels is a fundamental step in the candy-making process, and with the right equipment and technique, you can achieve professional-quality caramels in your own kitchen. By understanding the nuances of the pouring process and practicing your skills, you’ll be well on your way to creating delectable caramels that rival those found in the finest candy shops.

So, roll up your sleeves, gather your ingredients, and get ready to pour your way to caramel perfection!

Share your tips and tricks for making caramel candies like a pro in the Cooking Techniques forum section. Join the discussion on “How To Candy Shops Pour Carmels” and learn from experienced candy makers.
What equipment do I need to pour caramels at a candy shop?
To pour caramels at a candy shop, you will need a heavy-bottomed saucepan, a candy thermometer, a whisk, a heat-resistant spatula, and candy molds or a parchment-lined baking sheet.
What type of caramel should I use for pouring at a candy shop?
It’s best to use a soft or chewy caramel recipe for pouring at a candy shop. This type of caramel will hold its shape well and maintain a smooth consistency when poured into molds or onto a baking sheet.
How do I prepare the molds for pouring caramels at a candy shop?
Before pouring the caramels, make sure to lightly grease the candy molds or parchment paper with a flavorless cooking oil or non-stick spray. This will help the caramels release easily once they have set.
What is the ideal temperature for pouring caramels at a candy shop?
The ideal temperature for pouring caramels is typically between 235°F and 245°F (113°C and 118°C). This ensures that the caramel is at the right consistency for pouring and will set properly once cooled.
How should I pour the caramels into molds at a candy shop?
When pouring the caramel into molds, work quickly but carefully to fill each cavity without overflowing. Use a gentle back-and-forth motion to evenly distribute the caramel and remove any air bubbles.
How long do I need to let the poured caramels set at a candy shop?
After pouring the caramels, allow them to cool and set at room temperature for at least 2 to 3 hours, or until they are firm to the touch. If using a baking sheet, you can score the caramel with a knife before it sets completely to make cutting easier once cooled.
Can I add any toppings or flavors to the poured caramels at a candy shop?
Absolutely! Before the poured caramels set, you can sprinkle them with sea salt, chopped nuts, or drizzle them with melted chocolate to add extra flavor and visual appeal. Just be sure to do this while the caramel is still soft enough to adhere to the toppings.

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