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Calcimator

Caramel Cook Calculator

Calculate ingredient amounts, target temperature, and cooking time for soft, medium, or firm caramel. Scale recipes by batch size with precise timing estimates.

Inputs

oz
°F

Results

Sugar

200 g

≈ 2 sticks of butter

Butter

125 g

Heavy Cream

150 g

Corn Syrup20 g
Salt2.5 g
Target Temperature245°F
Target Temperature472.89°F
Est. Cook Time17 min
Est. Total Time (prep+cook+cool)57 min
Expected Yield450 g
Approx. Pieces (~10g each)45
How to Use This Calculator
  1. Enter your desired batch size in grams and select caramel firmness (soft, medium, firm).
  2. Optionally set a custom target temperature if you prefer a specific texture.
  3. The calculator returns the recipe (sugar, butter, cream, corn syrup, salt), effective target temperature, cook time, total time, expected yield, and piece count at 10 g each.
  4. Cook on medium heat, stirring until butter melts, then without stirring until the thermometer reads the target temperature.
  5. Pour immediately into a lined pan; score and cut once cooled to the displayed yield.

How the result changes with Batch Size

Batch SizeSugarButterHeavy Cream
2,045818 g511 g614 g
7,0332,813 g1,758 g2,110 g
13,0185,207 g3,255 g3,905 g
18,0057,202 g4,501 g5,402 g

What each input means

Batch Size
Total ingredient weight in grams before cooking. A standard home batch is 400-600g. Yield will be ~90% after moisture loss.
Caramel Firmness
1 = Soft (245°F) for eating or sauce, 2 = Medium (250°F) for wrapping, 3 = Firm (255°F) for cutting into pieces.
Custom Target Temperature
Override the default target temp for your chosen caramel type. Set to 0 to use the standard temperature for your selected firmness.

How this is calculated

Worked example, using the default values

  1. Identify Input Parameters
    Batch Size = 500, Caramel Firmness = 1, Custom Target Temperature = 0 = 3 input(s) provided
  2. Calculate Sugar
    Sugar
    200 = 200
  3. Calculate Butter
    Butter
    125 = 125
  4. Calculate Heavy Cream
    Heavy Cream
    150 = 150
  5. Calculate Corn Syrup
    Corn Syrup
    20 = 20
  6. Calculate Salt
    Salt
    2.5 = 2.5

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