{"id":37269,"date":"2022-07-16T07:59:38","date_gmt":"2022-07-16T07:59:38","guid":{"rendered":"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/"},"modified":"2022-07-16T07:59:38","modified_gmt":"2022-07-16T07:59:38","slug":"why-do-you-add-baking-soda-to-caramel","status":"publish","type":"post","link":"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/","title":{"rendered":"Why do you add baking soda to caramel?"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_58 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\" role=\"button\"><label for=\"item-6648b0e6c26b0\" ><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input aria-label=\"Toggle\" aria-label=\"item-6648b0e6c26b0\"  type=\"checkbox\" id=\"item-6648b0e6c26b0\"><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#Why_do_you_add_baking_soda_to_caramel\" title=\"Why do you add baking soda to caramel?\">Why do you add baking soda to caramel?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#What_is_the_trick_to_making_caramel\" title=\"What is the trick to making caramel?\">What is the trick to making caramel?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#What_does_baking_soda_do_for_popcorn\" title=\"What does baking soda do for popcorn?\">What does baking soda do for popcorn?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#What_does_baking_soda_do_to_melted_sugar\" title=\"What does baking soda do to melted sugar?\">What does baking soda do to melted sugar?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#What_do_you_put_in_caramel_to_keep_it_soft\" title=\"What do you put in caramel to keep it soft?\">What do you put in caramel to keep it soft?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#How_do_I_stop_my_caramel_from_crystallizing\" title=\"How do I stop my caramel from crystallizing?\">How do I stop my caramel from crystallizing?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#What_is_the_secret_to_making_caramel\" title=\"What is the secret to making caramel?\">What is the secret to making caramel?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#Why_is_my_sugar_and_water_not_caramelizing\" title=\"Why is my sugar and water not caramelizing?\">Why is my sugar and water not caramelizing?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#Why_isnt_my_sugar_turning_into_caramel\" title=\"Why isn&#8217;t my sugar turning into caramel?\">Why isn&#8217;t my sugar turning into caramel?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#Why_is_my_caramel_not_browning\" title=\"Why is my caramel not browning?\">Why is my caramel not browning?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#How_do_you_make_caramel_popcorn_not_stick\" title=\"How do you make caramel popcorn not stick?\">How do you make caramel popcorn not stick?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#What_happens_if_you_add_baking_soda_to_caramel\" title=\"What happens if you add baking soda to caramel?\">What happens if you add baking soda to caramel?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#What_happens_when_you_add_baking_soda_to_sugar\" title=\"What happens when you add baking soda to sugar?\">What happens when you add baking soda to sugar?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#What_happens_to_baking_soda_when_sugar_is_melted\" title=\"What happens to baking soda when sugar is melted?\">What happens to baking soda when sugar is melted?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#What_is_the_purpose_of_baking_soda_in_candy\" title=\"What is the purpose of baking soda in candy?\">What is the purpose of baking soda in candy?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#How_do_you_keep_caramel_from_hardening\" title=\"How do you keep caramel from hardening?\">How do you keep caramel from hardening?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#How_do_you_make_caramel_soft\" title=\"How do you make caramel soft?\">How do you make caramel soft?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#How_do_you_keep_caramel_from_crystallizing\" title=\"How do you keep caramel from crystallizing?\">How do you keep caramel from crystallizing?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#Why_does_caramel_stay_soft\" title=\"Why does caramel stay soft?\">Why does caramel stay soft?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#Why_does_my_caramel_keep_crystallizing\" title=\"Why does my caramel keep crystallizing?\">Why does my caramel keep crystallizing?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#How_do_you_keep_caramel_from_getting_gritty\" title=\"How do you keep caramel from getting gritty?\">How do you keep caramel from getting gritty?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-22\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#Can_you_recover_crystallized_caramel\" title=\"Can you recover crystallized caramel?\">Can you recover crystallized caramel?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-23\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#How_do_you_stop_sugar_crystallization\" title=\"How do you stop sugar crystallization?\">How do you stop sugar crystallization?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-24\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#Should_you_Stir_sugar_when_making_caramel\" title=\"Should you Stir sugar when making caramel?\">Should you Stir sugar when making caramel?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-25\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/#When_making_caramel_should_it_boil\" title=\"When making caramel should it boil?\">When making caramel should it boil?<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Why_do_you_add_baking_soda_to_caramel\"><\/span>Why do you add baking soda to caramel?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The purpose of baking soda in the caramel is <b>to react with the acid (the brown sugar and corn syrup), which creates tiny carbon dioxide air bubbles. Hence, the foaming you see in the photo above. Once the caramel has cooled on your popcorn, the air bubbles inside the caramel create a softer texture.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_is_the_trick_to_making_caramel\"><\/span>What is the trick to making caramel?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The bubbling effect of the baking soda will <b>aerate the caramel and make it lighter and smoother and therefore easier to coat the popcorn.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_does_baking_soda_do_for_popcorn\"><\/span>What does baking soda do for popcorn?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1\/2 hours. Unmold the caramel. If the caramel is too soft to work with, <b>place into the refrigerator 30 to 45 minutes to firm up<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_does_baking_soda_do_to_melted_sugar\"><\/span>What does baking soda do to melted sugar?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>By adding baking soda to the sugar syrup, you <b>unleash a zillion minuscule air bubbles that give the candy a porous, delicate texture. Butter also helps to make the candy tender and easier to chew, as well as adding its own rich flavor.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_do_you_put_in_caramel_to_keep_it_soft\"><\/span>What do you put in caramel to keep it soft?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Melt the caramels over low heat, stirring frequently to combine the caramels with the <b>milk and butter. Adding milk and butter to the caramels is what helps to keep the caramel soft after the turtles are finished.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_do_I_stop_my_caramel_from_crystallizing\"><\/span>How do I stop my caramel from crystallizing?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>There are 2 important methods to ensure your caramel sauce doesn&#8217;t crystallize when you don&#8217;t want it to: <b>Add an invert sugar like corn syrup or honey: The most common precaution to prevent crystallization in recipes for caramel sauces is to add an invert sugar to your recipe, like corn syrup or honey.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_is_the_secret_to_making_caramel\"><\/span>What is the secret to making caramel?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><b>5 Secrets to Perfect Caramel<\/b><\/p>\n<li>Gather your ingredients before you start cooking: Caramel can go from silky and sweet to burnt and acrid in less than a minute.  <\/li>\n<li>Never walk away from the stove: Sugar can heat unevenly; keep your eye on the pan at all times so you can adjust the heat if necessary.<\/li>\n<h2><span class=\"ez-toc-section\" id=\"Why_is_my_sugar_and_water_not_caramelizing\"><\/span>Why is my sugar and water not caramelizing?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Over LOW heat, let the sugar dissolve without letting it simmer! <b>If it starts to simmer and your sugar is still in granules and has NOT dissolved, that can crystalize your caramel. You can swirl the pot  or at this point, you can go in with a clean spatula and stir it.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_isnt_my_sugar_turning_into_caramel\"><\/span>Why isn&#8217;t my sugar turning into caramel?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><b>Adding a little water helps the sugar distribute more evenly around the pan, so it will melt and caramelize evenly. We also add corn syrup to help prevent crystalization (more on that below).<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_is_my_caramel_not_browning\"><\/span>Why is my caramel not browning?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Just <b>keep the flame low to keep it from going too far. If the temperature gets too hot and the caramel becomes too hard as it cools, you can put it back in the pan with a couple of tablespoons of cold water to try and save it.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_do_you_make_caramel_popcorn_not_stick\"><\/span>How do you make caramel popcorn not stick?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The second trick is <b>baking the popcorn in a very low oven and stirring it a few times. This lets the caramel sauce melt and thin so that it coats every piece of popcorn when you stir it. Baking also crisps up the Caramel Popcorn so that it&#8217;s not sticky and stays fresh longer.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_happens_if_you_add_baking_soda_to_caramel\"><\/span>What happens if you add baking soda to caramel?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>When you add baking soda to cooking caramel, <b>it foams up rather dramatically. That foam is creating tiny air bubbles, which aerate the caramel and prevent it from becoming too dense.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_happens_when_you_add_baking_soda_to_sugar\"><\/span>What happens when you add baking soda to sugar?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>When the baking soda gets hot, <b>it breaks down and produces carbon dioxide. The sugar also breaks down and produces the black carbon. The carbon dioxide gas gets trapped inside air pockets of the black carbon. It&#8217;s this reaction that allows the snake to grow over time.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_happens_to_baking_soda_when_sugar_is_melted\"><\/span>What happens to baking soda when sugar is melted?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Similar to honeycomb toffee candy, dalgona is basically made by melting sugar and stirring in a little bit of baking soda. <b>The sugar mixture then foams up and turns into something that looks like light caramel-colored whipped cream<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_is_the_purpose_of_baking_soda_in_candy\"><\/span>What is the purpose of baking soda in candy?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>When you add baking soda to cooking caramel, <b>it foams up rather dramatically. That foam is creating tiny air bubbles, which aerate the caramel and prevent it from becoming too dense.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_do_you_keep_caramel_from_hardening\"><\/span>How do you keep caramel from hardening?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>To help prevent the caramel from crystallizing, you can <b>add an acid to the sugar before you begin: add about half a tablespoon of lemon juice to each cup of sugar and mix it with your hands; it should be the consistency of wet sand. Heat the sugar over medium-high heat until it melts.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_do_you_make_caramel_soft\"><\/span>How do you make caramel soft?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>If caramels are too hard, you can try <b>placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242xb0F. Pour back into a prepared buttered pan. If caramels are too soft, that means the temperature didn&#8217;t get high enough.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_do_you_keep_caramel_from_crystallizing\"><\/span>How do you keep caramel from crystallizing?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>There are 2 important methods to ensure your caramel sauce doesn&#8217;t crystallize when you don&#8217;t want it to: <b>Add an invert sugar like corn syrup or honey: The most common precaution to prevent crystallization in recipes for caramel sauces is to add an invert sugar to your recipe, like corn syrup or honey.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_does_caramel_stay_soft\"><\/span>Why does caramel stay soft?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><b>If you used a lot of sugar in your sauce, it will probably stay soft. You might notice that storebought caramel sauce hardens in the freezer if it doesn&#8217;t contain as much sugar. This is because sugar prevents the water in the caramel from hardening in the freezer. Defrost the caramel sauce in the fridge overnight.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_does_my_caramel_keep_crystallizing\"><\/span>Why does my caramel keep crystallizing?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>A wet caramel uses water and sugar; it cooks more slowly, but is prone to crystallising. Sometimes, as syrup boils, sugar starts to form back into crystals, which turn hard and cloudy. <b>Crystallisation can be caused by stirring, or a grain of something other than sugar getting into the pan, or often just bad luck<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_do_you_keep_caramel_from_getting_gritty\"><\/span>How do you keep caramel from getting gritty?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Corn syrup contains glucose (which won&#8217;t crystallize), so <b>adding corn syrup to the mix builds in a little insurance to protect against grainy caramel.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Can_you_recover_crystallized_caramel\"><\/span>Can you recover crystallized caramel?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Fixing crystallized sugar during caramelization Your caramel can crystallize at two different points in time. First of all, it can do so when you try to caramelize it. It&#8217;s actually quite common. If it happens, just <b>add a little extra water, redissolve the sugar and continue going<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_do_you_stop_sugar_crystallization\"><\/span>How do you stop sugar crystallization?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><b>Add a little acid (such as a touch of lemon juice) or corn syrup to the sugar-water mixture before cooking; they help interfere with crystallization.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Should_you_Stir_sugar_when_making_caramel\"><\/span>Should you Stir sugar when making caramel?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Editor&#8217;s Tip: After incorporating the sugar into the water, <b>it&#8217;s important not to stir or the sugars can crystallize and cause the caramel to seize up. Instead, swirl the pan from time to time to ensure the sugar melts evenly.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"When_making_caramel_should_it_boil\"><\/span>When making caramel should it boil?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Just <b>keep the flame low to keep it from going too far. If the temperature gets too hot and the caramel becomes too hard as it cools, you can put it back in the pan with a couple of tablespoons of cold water to try and save it.<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Why do you add baking soda to caramel? The purpose of baking soda in the caramel is to react with the acid (the brown sugar and corn syrup), which creates tiny carbon dioxide air bubbles. Hence, the foaming you see in the photo above. Once the caramel has cooled on your popcorn, the air bubbles &#8230; <a title=\"Why do you add baking soda to caramel?\" class=\"read-more\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/\" aria-label=\"More on Why do you add baking soda to caramel?\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1107],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Why do you add baking soda to caramel? - Cooking Brush<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cookingbrush.com\/why-do-you-add-baking-soda-to-caramel\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Why do you add baking soda to caramel? - Cooking Brush\" \/>\n<meta property=\"og:description\" content=\"Why do you add baking soda to caramel? The purpose of baking soda in the caramel is to react with the acid (the brown sugar and corn syrup), which creates tiny carbon dioxide air bubbles. Hence, the foaming you see in the photo above. Once the caramel has cooled on your popcorn, the air bubbles ... 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The purpose of baking soda in the caramel is to react with the acid (the brown sugar and corn syrup), which creates tiny carbon dioxide air bubbles. Hence, the foaming you see in the photo above. Once the caramel has cooled on your\u2026","rel":"","context":"In &quot;Food Habits&quot;","block_context":{"text":"Food Habits","link":"https:\/\/cookingbrush.com\/category\/food-habits\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":37132,"url":"https:\/\/cookingbrush.com\/why-is-my-caramel-corn-not-crunchy\/","url_meta":{"origin":37269,"position":1},"title":"Why is my caramel corn not crunchy?","author":"jai","date":"July 16, 2022","format":false,"excerpt":"Why is my caramel corn not crunchy? Once the caramel has cooled on your popcorn, the air bubbles inside the caramel create a softer texture. The softer texture means you won't be biting into hard caramel. Rather, the caramel is chewy and only slightly crunchy. It will melt in your\u2026","rel":"","context":"In &quot;Food Habits&quot;","block_context":{"text":"Food Habits","link":"https:\/\/cookingbrush.com\/category\/food-habits\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":36936,"url":"https:\/\/cookingbrush.com\/how-do-you-make-gordon-ramsay-caramel-popcorn\/","url_meta":{"origin":37269,"position":2},"title":"How do you make Gordon Ramsay caramel popcorn?","author":"jai","date":"July 16, 2022","format":false,"excerpt":"How do you make Gordon Ramsay caramel popcorn? Form 2-3 inch balls of popcorn and put them on wax paper to set. Popcorn balls will keep up to a week in a sealed container but are best the day they're made. How long do popcorn balls keep? Grainy caramel (or\u2026","rel":"","context":"In &quot;Food Habits&quot;","block_context":{"text":"Food Habits","link":"https:\/\/cookingbrush.com\/category\/food-habits\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":37577,"url":"https:\/\/cookingbrush.com\/what-happens-if-you-put-caramel-in-the-oven\/","url_meta":{"origin":37269,"position":3},"title":"What happens if you put caramel in the oven?","author":"jai","date":"July 16, 2022","format":false,"excerpt":"What happens if you put caramel in the oven? The science of caramel As it continues to cook, it begins to change color and caramelize. The cascade of molecular changes that ensues creates hundreds of distinct flavors including butterscotch, toasted nuts, and sweet rum. As cooking continues, the cooked sugar\u2026","rel":"","context":"In &quot;Food Habits&quot;","block_context":{"text":"Food Habits","link":"https:\/\/cookingbrush.com\/category\/food-habits\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":37289,"url":"https:\/\/cookingbrush.com\/how-do-you-make-easy-caramel-popcorn\/","url_meta":{"origin":37269,"position":4},"title":"How do you make easy caramel popcorn?","author":"jai","date":"July 16, 2022","format":false,"excerpt":"How do you make easy caramel popcorn? 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Ingredients 1x 2x 3x8 cups popped popcorn (about 1 microwaveable\u2026","rel":"","context":"In &quot;Food Habits&quot;","block_context":{"text":"Food Habits","link":"https:\/\/cookingbrush.com\/category\/food-habits\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_shortlink":"https:\/\/wp.me\/peg4RF-9H7","_links":{"self":[{"href":"https:\/\/cookingbrush.com\/wp-json\/wp\/v2\/posts\/37269"}],"collection":[{"href":"https:\/\/cookingbrush.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingbrush.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingbrush.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingbrush.com\/wp-json\/wp\/v2\/comments?post=37269"}],"version-history":[{"count":0,"href":"https:\/\/cookingbrush.com\/wp-json\/wp\/v2\/posts\/37269\/revisions"}],"wp:attachment":[{"href":"https:\/\/cookingbrush.com\/wp-json\/wp\/v2\/media?parent=37269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingbrush.com\/wp-json\/wp\/v2\/categories?post=37269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingbrush.com\/wp-json\/wp\/v2\/tags?post=37269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}