Caramel Made Easy. Why Firex Cucimix Beats Manual Cooking

Learn how to make consistent, high-quality caramel using the Firex Cucimix. A professional tilting cooking mixer ideal for sauces, jams, and confections. Perfect for bakeries, pastry shops, and food production environments.

   Make sure the kettle is clean and dry.Preheat the Cucimix using manual or programmed settings. Set mixing speed to low or medium depending on batch size.

  Dry caramel: Typically just sugar for dry caramel. Add sugar directly to the pan. Preheat kettle slightly to about 160°C. Gradually add sugar while stirring (if automatic stirring available). Sugar melts and starts caramelizing around 170°C

   Wet caramel: sugar + water. Mix sugar and a small amount of water (enough to moisten it). Heat gently, water will evaporate, then sugar will start to caramelize.

   Monitor closely. Light caramel: around 170°C, Medium caramel: 175–180°C, Dark caramel: up to 190°C

   As soon as the desired color is reached, stop heating immediately. Optionally add cream, butter, or flavorings if making sauce (be careful: it will bubble violently!). ransfer immediately or cool if required.

Tips:

• Scraper arms help prevent burning.

• Avoid crystallization: If doing wet caramel, brush down sides with water to avoid sugar crystals forming.

• Safety first: Caramel is extremely hot (over 170°C!) and sticky. Proper gloves and gear are needed.

• Batch size matters: Larger batches hold heat longer ,be ready to stop cooking a few seconds earlier.