Caramel is used in many classic desserts such as Salted caramel tart , Butterscotch sauce, Panna cotta and many more. Take a look at what's new and get inspired. Latest Recipes.
Can't see what you're looking for? Browse our collection of cooking guides. View All. How to make caramel. How to make sauces and dressings. Ingredients g of caster sugar g of water. Add another ingredient to the sugar and water in the pan.
Crystallization is most likely to occur in a pure solution. By adding a bit of corn syrup, which is mostly glucose, you undermine the possibility of a stray seed crystal triggering a chain reaction. A few drops of acid lemon juice, vinegar, or cream of tartar do the same thing by breaking some of the sucrose into its fructose and glucose components.
To avoid this, here are a couple of tips: Have ready a bowl of cold water to control the temperature. When the desired color is reached, submerge the bottom of the pan to quickly cool the caramel. Choose the right pot. If you must use a dark pot, you can pool the caramelizing sugar on a stainless steel or other shiny spoon to help you see its color.
Also, a deep skillet or wide saucepan works better than a tall, narrow pot, which limits the surface area and inhibits evaporation, thus slowing down the process. Butterscotch Baked Pears. Private Notes Edit Delete. Comments Leave a Comment. Leave A Comment Cancel reply Your email address will not be published. Member ID. Featured Review. What We're Cooking Now.
Menu A Vegan Thanksgiving Dinner. Menu A Cozy Fall Brunch. Find the inspiration you crave for your love of cooking. Videos View All. Fine Cooking Magazine. All Rights Reserved. Kitchen Tips and Tools.
Delish Shop. United States. Type keyword s to search. Today's Top Stories. What is caramel? How do I know when the caramel is ready to turn off the heat? How does it become creamy? Do I need a candy thermometer? Can I turn this into salted caramel? What should I use caramel sauce on? Editor's Note: This recipe page was updated with new information on September 24, Advertisement - Continue Reading Below. It was smooth enough and very, very delicious, but a pale buttery color.
I sure would like to do this again correctly. Any suggestions? Perfect results. My girls were thrilled. Family of 6 here…we polished off the entire batch. This was quick, easy and is going to taste wonderful over my fresh apple cake in just a few moments! Thanks for the recipe. I love the Carmel sauce truly delicious and oh so easy! Thank you for posting the recipe! I am a Pastry Arts instructor and every Wednesday we deliver ingredients to our students and conduct classes virtually.
This recipe worked out great, being simple enough for the students without a candy thermometer and easy to videotape the process. And it was delicious!! Thank You! So easy to make and delicious! Best homemade caramel sauce EVER! I got a little impatient, but so glad I waited. Mine took 11 minutes and I did use a candy thermometer. Hang in there everyone, it does finally turn that beautiful amber.
The color and taste was amazing. Great recipe, thank you! I crystallized the sugar five times before I thought to take a temperature of the sauce and it was degrees too cool.
My go to recipe. Always turns out so yummy!! Came out perfectly! I added a touch more salt than called for. So good!! Most excellent recipe! We used half of it for ice cream and the other half as a layer in a cake I made for Easter. I have never made anything candy like before and i only had half and half but its still perfect. Easy if you pay attention. No candy thermometer either. Easiest and most delicious thing ever.
And the end result was amazing. I would give this 10 stars if I could! Do you have any idea what the effect of taking the sugar temp much higher before mixing in almond meal would be? Any thoughts? Hi Sean! I do know that caramel can be finicky.
I have a recipe for homemade caramels and even though the ingredients are very similar to this caramel sauce, the process is different.
It literally is a science. Nope, not a typo. I was wondering if there is a way to preserve this like maybe a water bath? I would like to make some and ship it but am concerned about the temperature during transit.
I like this recipe a lot. I finally had whipping cream so I decided to find a caramel recipe. I made it for my husband and he could smell the caramel in the air. I made it into candies so he can take them with him to work and put the rest in a jar.
It made a lot. This came out so good! Great instructions! Question: I want to make this recipe and package with apples for a party favor. Can this recipe be doubled or tripled safely or do I have to make 25 batches? This caramel sauce is amazing! Thank you so much for posting and for all the useful tips! It also included vanilla and salt, so it sounded like it had lots of flavor!
It is very flavorful and rich tasting. When adding butter and cream I stirred with a spoon instead of whisking and I dumped the cream all in one sitting. I ended up putting the pot over the heat again just a little bit, slowly heating until the tiny lunps dissolved.
Thank you so much! I just made this too. That helped with the clumping. I also only had raw cane sugar so it was a little hard to get the science down of color since it already starts a little amber color.. The first time using this recipe I accidentally burned it lol. Overall amazing! My daughter loves it in her coffee!
So Thanks! I will try this recipe again. Once I cracked top layer of clumps I could smell the cooked sugar and underneath was amber so it hardened and I had to chuck it out. I watched the video and think maybe heat was too low??? Will give it a go another time but was disappointed as wanted to use it for Halloween popcorn. My daughter wanted caramel waffles. We ran out of the Eggo ones.
I found this recipe.
0コメント