The decadent, buttery confection known as caramel can be enjoyed in a myriad of ways. Depending on how it is prepared, it can be drizzled on top of ice cream, layered into a dessert, enrobed in chocolate, or enjoyed in a hard candy form (just to name a few options). Sticky and sweet, with just a hint of salt, it's a treat that has won the hearts of dessert fans everywhere.
At its core, caramel is just melted sugar that has deepened in color, taking on more complex and nuanced flavors (like toasted notes and hints of toffee) during the cooking process. It is surprisingly easy to make, as it only requires a handful of ingredients and a watchful eye.
There are two ways of making caramel: dry and wet.
For dry caramel, sugar is heated in a dry, clean pan until it liquefies and darkens in color. This method is quick, but if you aren't careful, you run a high risk of burning the sugar. The pan needs to heat as evenly as possible so that all of the sugar melts at the same time, otherwise you'll end up with uneven browning.
Wet caramel is made by adding water to the pan to help the sugar to dissolve and heat evenly. You're less prone to burning the syrup this way, but this method carries the risk of crystallization - where the sugar starts to return to its original solid state. The reason for this can be due to stirring, a foreign substance getting into the mixture, or simply just because sugar crystals prefer to naturally sit in their solidified structure.
Successfully executed, the end result of both the methods is the same - caramel. So which method is best? It's really a matter of preference.
"You can ask 10 different people which they prefer and you will get 10 different answers," says Ruth Kennison, chocolate and confections educator at The Gourmandise School in Santa Monica. "Because the water boils off as the sugar caramelizes, the wet method also prolongs the total time that the sugar is heated, which would help complex flavors to develop. [With the dry method] you have a lower risk of crystallizing the sugar, it's faster, and you have more control over the sugar caramelizing."
How long to cook caramel to achieve the right texture
When making caramel, you'll need to decide what texture you're looking to achieve, whether it's liquid, semi-solid, or completely solid. "As sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises," says Kennison. The higher the temperature, the harder the syrup will become as it cools - this is where a candy thermometer is important.
Texture
Target temperature
Cook time (approx.)
Caramel sauce
215 - 235 degrees Fahrenheit
5-10 minutes
Chewy caramels
245 degrees Fahrenheit
10-15 minutes
Hard caramels
300 - 310 degrees Fahrenheit
15-20 minutes
What to do if your caramel crystallizes
If your sugar syrup starts to form crystals that make your sauce grainy, don't panic. "You will want to reheat the sugar and add more water to it and cook it gently," says Kennison. The additional water will help dissolve the sugar crystals again so you end up with a smooth consistency.
Do not make caramel with babies, toddlers, or pets nearby.
Never walk away from cooking sugar - molten sugar can brown very quickly and burn if it isn't monitored.
Keep a bowl of cool water next to your cooking station in case you need to plunge your hand in if burnt.
Never lick hot caramel off a spoon, as you will burn your tongue.
Insider's takeaway
Caramel is one of the easiest confections to make at home and only requires a few ingredients. Getting comfortable with the caramelization process requires patience and a watchful eye, but by simply learning how high to heat your molten, browned sugar, you'll be able to make caramel sauce, chews, or hard candies in the comfort of your own kitchen.
There are many different kinds of caramel, including soft caramels, hard caramels, and chewy caramels. Soft caramels are made with a high proportion of milk or cream, which gives them a soft, creamy texture. Hard caramels, on the other hand, are made with very little milk or cream, and have a harder, crunchier texture.
Wet caramel is made by combining sugar and a liquid and cooking them together, while dry caramel is made from just sugar, heated in a dry pan until it liquefies and browns.
Wet and dry caramel are both delicious and versatile confections that can be used in a variety of sweet treats. While wet caramel is a little easier to make and is a good choice for recipes that call for a liquid caramel, dry caramel is a great option for those who want a thicker, more intense caramel flavor.
Caramel is the correct spelling if you're talking about food or colors.Carmel is a misspelling when used in those contexts, but it is a word that can be used as a name for people or places.
Caramel Color I (also known as plain or spirit caramel) Caramel Color II (caustic sulfite caramel) Caramel Color III (ammonia or beer caramel, baker's and confectioner's caramel) Caramel Color IV (known as sulfite-ammonia, soft drink caramel, or acid-proof caramel).
Temperature is key when making candy. The difference between a soft caramel and one that's hard and overcooked is all in the temperature. Candy thermometers—like this instant-read thermometer—let you know exactly what stage the caramel is in (thread, soft-ball, firm-ball, hard-ball, soft crack or hard crack).
Most caramel sauces are made by caramelizing sugar and adding milk and a little salt. If you increase the amount of sugar in the recipe you'll end up with a thicker caramel. Try increasing the sugar by about 1/3. The amount of milk suggested by the recipe, then, will leave you with a thick caramel sauce.
Traditionally, caramel is made by heating sugar at a particular temperature until it melts and gradually turns brown. Usually, this process begins around 320°F, when the sugar melts and becomes a clear molten liquid. After that, if the temperature increases, the caramel will begin turning into a darker shade of brown.
Do not stir, but instead swirl and shake the pan to distribute the caramelized sugar in and around the unmelted sugar and to promote even browning. Watch it carefully to make sure it doesn't burn. The caramel is done when it's a deep amber color and all sugar lumps have dissolved.
It's one of life's little ironies: Sweet foods get sweeter when you add a little salt. Now, scientists may have provided connoisseurs of salted caramel and grapefruit with the reason this culinary trick is worth its salt. Your ability to savor food comes from the receptor cells in your tongue's taste buds.
According to Fine Cooking, caramel can be made using either a dry or wet method: Dry: White granulated sugar is placed over a medium-high heat and cooked until it turns liquid and becomes golden brown. Wet: Water is added to the pan, which allows the sugar to cook longer and develop better flavors.
The difference between butterscotch and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas butterscotch is made with brown sugar and cooked to 289 degrees Fahrenheit.
In the caramel-making world, there are two main categories: dry caramel (solely made from sugar) and wet caramel (a combination of sugar, water, cream, and other ingredients like corn syrup).
The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour.
Flavour Contrast: Normal caramel is characterised by its sweet, buttery taste, derived from caramelised sugar combined with butter and cream. It has a rich, indulgent flavour profile that is predominantly sweet. In salted caramel, adding salt creates a contrast that enhances the complexity of the caramel's flavour.
Caramel and dulce de leche might look and taste somewhat similar, but they are actually pretty different. While caramel is made from slowly simmering water and sugar until it caramelizes, dulce de leche is made from simmering milk and sugar super slowly until it turns into a creamy, caramelized substance.
The difference between butterscotch and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas butterscotch is made with brown sugar and cooked to 289 degrees Fahrenheit.
Address: Suite 592 642 Pfannerstill Island, South Keila, LA 74970-3076
Phone: +9617721773649
Job: Marketing Producer
Hobby: Skydiving, Flag Football, Knitting, Running, Lego building, Hunting, Juggling
Introduction: My name is Tuan Roob DDS, I am a friendly, good, energetic, faithful, fantastic, gentle, enchanting person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
