Steam-heated caramel cooker with cooking tank, cooking pot, heat exchanger and stock tank, also used for fondant and candy dough.
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The caramel cooker is made up of a caramel cooking tank, cooking pot, heat exchanger and stock tank. Caramel is cooked in a steam-heated boiler, and the same cooker can prepare fondant and candy dough.
Cooking temperature matters for texture. Caramel cooked at 118 °C stays soft at room temperature and can be filled at low temperatures. Above 118 °C, moisture drops and the surface becomes hard and shiny once cooled.
