What is Caramel?
Caramel is a type of confection made from sugar, water, and butter. It is often used as a topping or filling in a variety of desserts, including cakes, pastries, and ice cream. Caramel can also be used to flavor a wide range of savory dishes, such as sauces and marinades.
How to Make Caramel
To make caramel, sugar and water are heated together in a saucepan until the sugar has dissolved and the mixture turns a golden brown color. Butter is then added to the mixture and the caramel is cooked until it reaches the desired consistency. There are a few different ways to make caramel, including "wet" caramel, which is made with additional cream or milk, and "dry" caramel, which is made without any additional liquid.
Different Types of Caramel
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. Chewy caramels are made with a combination of milk or cream and corn syrup, which gives them a chewy, stretchy consistency.
Caramel is used in a wide variety of desserts, including caramel apples, caramel candies, caramel cakes, and caramel ice cream. It is also used to flavor a variety of savory dishes, such as sauces and marinades. Some of the most popular recipes that feature caramel include caramel sauce, caramel popcorn, and caramel brownies.
Regions Where Caramel is Most Popular
Caramel is most popular in North America and Europe, although it is enjoyed around the world. In these regions, it is often used as a topping or filling in a variety of desserts, such as cakes, pastries, and ice cream.
Caramel Pairings
Caramel pairs well with a variety of fruits, including apples, pears, and bananas. It is also delicious when paired with nuts, such as almonds, peanuts, and pecans. When paired with desserts, caramel works well with chocolate, vanilla, and fruit flavors. Some of the best pairings with caramel include caramel and chocolate sauce on ice cream, caramel and apple pie, and caramel and pecan brownies.
Dulce de Leche
Dulce de leche is a caramel-like sauce or syrup that is popular in many Latin American countries. It is made by slowly simmering sweetened condensed milk until it turns a golden brown color and thickens into a creamy, caramel-like consistency. It is often used as a topping for desserts, such as cakes and pastries, or as a filling for candies and other sweet treats. Dulce de leche has a rich, sweet flavor and a smooth, creamy texture. It is often compared to caramel sauce, but is made with sweetened condensed milk instead of sugar, water, and butter. Dulce de leche is a versatile ingredient that can be used in a variety of sweet and savory dishes.
Recipes
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Basic Caramel Sauce:
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150 grams granulated sugar
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75 milliliters heavy cream
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50 grams unsalted butter, cut into small pieces
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1/4 teaspoon sea salt
In a medium saucepan, melt the sugar over medium heat, stirring constantly with a heat-resistant spatula. Once the sugar has melted, continue to cook until it turns a deep amber color, about 5-8 minutes.
Slowly add the heavy cream and stir until the caramel is smooth. Be careful, as the mixture will bubble up when the cream is added.
Stir in the butter and salt until the butter is completely melted and the mixture is smooth. Remove the saucepan from the heat and let the caramel cool for a few minutes before serving.
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Caramel Apples:
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200 grams granulated sugar
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100 milliliters water
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100 milliliters heavy cream
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50 grams unsalted butter, cut into small pieces
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1/4 teaspoon sea salt
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4 apples
In a medium saucepan, combine the sugar and water and stir to combine. Bring the mixture to a boil over medium heat, stirring constantly.
Once the mixture comes to a boil, reduce the heat to low and continue to cook until the caramel turns a deep amber color, about 10-15 minutes.
Slowly add the heavy cream and stir until the caramel is smooth. Be careful, as the mixture will bubble up when the cream is added.
Stir in the butter and salt until the butter is completely melted and the mixture is smooth. Remove the saucepan from the heat and let the caramel cool for a few minutes.
While the caramel is cooling, wash and dry the apples. Insert sticks into the top of each apple.
Dip each apple into the caramel, turning to coat completely. Place the caramel-coated apples on a sheet of parchment paper to set.
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Salted Caramel Brownies:
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100 grams unsalted butter, plus more for greasing the pan
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200 grams granulated sugar
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1 teaspoon sea salt
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2 large eggs
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1 teaspoon vanilla extract
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75 grams all-purpose flour
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25 grams cocoa powder
Preheat the oven to 350°F (180°C). Grease an 8x8-inch baking pan with butter and set aside.
In a medium saucepan, melt the butter over medium heat. Add the sugar and salt and stir until the sugar is dissolved.
Remove the saucepan from the heat and let the mixture cool for a few minutes. Stir in the eggs and vanilla extract until well combined.
In a small bowl, whisk together the flour and cocoa powder. Stir the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake the brownies for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the brownies cool in the pan for a few minutes, then cut into squares and serve. Enjoy!
by Flavio de Stefano
Image by azerbaijan_stockers on Freepik