How to Fix Caramel That Is Too Soft- Different Methods

Making caramel sauces or melting candy can result in creating a hard caramel or too soft of the soft caramel you were looking for at one point. Not that your efforts were in vain or that you failed; rather, it indicates that you need to change your approach.

To firm up the caramel, you can first add an acidic liquid. Another option is to use hot water. Many people employ the technique of re-melting and beginning from scratch. Finally, wrap the caramel in cellophane paper to look more festive.

Using too soft caramel may result in your sauce being overly runny. Alternatively, your caramel pudding may fail to set completely. It’s a disaster in either case. This article has more details on how to harden your caramel if it is too soft. You will also find answers to some of the frequently asked questions.

Reasons why caramel turns out too soft

Reasons why caramel turns out too soft

Your caramel, on the other hand, may turn out to be too soft. Inadequately allowing your sugar to dissolve could lead to disastrous consequences. Another possibility is that you didn’t let it break down.

In addition, it’s possible that your caramel did not receive enough heat or water. These all have the same effect of making your caramel excessively soft, resulting from all three methods.

Methods of fixing a caramel that is too soft

how to fix caramel that is too soft
  • Adding lemon juice

It would be best to use this technique for situations in which you have made an error in the timing. Consequently, there are many stages of cooking when you heat the sugar. And, of course, to cook it, you must bring the caramel to a high temperature first. With each additional minute of cooking time, there will be a greater breakdown of glucose. A firmer caramel will result from a greater amount of sugar degradation.

In cooking the caramel, the water that was utilized will evaporate. Next, the sugar will be broken down into its constituents, fructose and glucose. When you add liquids with an acidic pH, such as citric acid, you break down the sugar molecules. This has the effect of speeding up the process of sugar breakdown. “Cooking the caramel will result in a hard caramel within the cooking period.

  • Wrap the caramel in cellophane

This is beneficial since cellophane paper has a low permeability to air, oil, moisture, and other contaminants—this aids in preserving the caramel’s form. As a result, your caramel will harden and become firmer. Following cooling time, wrap the paper around the item to protect it.

  • Add heat and water

The temperature adjustment is too responsible for the caramels becoming too soft after a while. The caramel will not become firm unless the temperature is raised to an appropriate level. If your caramel comes out to be overly soft, return it to a saucepan and heat it again.

Pour in two teaspoons of water and bring the solution up to 244 degrees Fahrenheit. Keep in mind that you should not use too much water. If you use too much water, it will merely lengthen the cooking time even further.

  • Use a candy thermometer

A candy thermometer is a valuable item to have on hand when baking. While the mixture is heating, insert the candy thermometer to determine its temperature.

First, make sure your candy thermometer is appropriately calibrated. Prepare a bowl of water and submerge the thermometer before continuing the procedure. If the temperature measurement remains constant at 100 degrees Celsius/212 degrees Fahrenheit after a while, the reading is accurate. If this is not the case, adjust the calibration.

  • Re-melt your caramel

In a separate frying pan, reheat the caramel mixture until hot. Use this technique when you mistakenly remove the caramel from the pan too quickly. Sugar dissolves after being returned to the pan of hot water and stirred. Pour in the water and thoroughly mix the ingredients—Cook the mixture for a second time.

Please keep in mind that using this method will make your caramel seem darker in color than it did previously. Although it appears to be burned, there is no need for concern. After all, if you end up with a firm caramel, the color shift is moot.

However, even though the mixture requires sufficient heat, you should avoid overheating it. We are all aware that extreme temperatures can cause the meat to appear black.

Although not impossible, this procedure can be time-consuming. You have to be concerned about several different things. For example, to avoid overcooking the combination, you must be highly attentive. It is possible to make caramel that is stiffer by re-melting and re-boiling. In addition, you will not be wasting any ingredients as a result of taking the combination out prematurely in the past, so it is a win-win scenario.

Tips to follow when making caramel

Tips to follow when making caramel

1. Avoid thick pots

When cooking caramel, make sure to use a heavy-bottomed saucepan. It isn’t easy to balance out the heating in thin pots, resulting in exceptionally soft caramel. The use of a stainless steel saucepan would be ideal in this situation.

2. Use a clean pot

Before you begin cooking, make sure your cooking pot is completely clean. The consistency of the caramel will be harmed if you use leftover food crumbs.

3. Ensure your pot is well greased

The caramel may become sticky depending on what you intend to use it for. As a result, oil the empty pan before pouring the caramel in after being cooked.

4. Avoid burning yourself

Always be mindful of safety precautions and make every effort to keep them updated. Always dress in long-sleeved clothing, including mittens and shoes. If hot sugar is accidentally poured on you, you’d want to be protected.

You might be interested to read also our another comprehensive article of:

How to Fix a Watery Quiche- With Causes

Frequently Asked Questions:

  • Can caramel be used in a microwave?

Yes, it is feasible to make caramel in the microwave. However, it would only be conceivable to prepare little quantities of caramel beforehand because it’s effortless to spoil the flavor of something. As a result, precise timing is critical.


In conclusion, Because of the variety of sugars used and the temperature of the combination after it has been cooked, the color of caramel can range from pale brown to dark brown in appearance.

Hopefully, the above details will help you harden your too soft caramel. If you cannot get your expected results, follow the procedures keenly in your following preparation.