Caramel. The mixture will thicken and change color as it cooks. Remove the caramel from the heat when it is just light amber; it will darken as it cools. Caramel definition is – a usually firm to brittle, golden-brown to dark brown substance that has a sweet, nutty, buttery, or bitter flavor, is obtained by heating sugar at high temperature, and used especially as a coloring and flavoring agent.
It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. As the sugar heats, the molecules. Satiny-smooth, homemade caramels are a snap with this easy recipe! You can cook Caramel using 3 ingredients and 4 steps. Here is how you cook that.
Ingredients of Caramel
- You need 250 ml of sugar.
- You need 3 tbsp of butter.
- You need 100 ml of heavy cream.
Just be sure you have a candy thermometer on hand as you simmer sugar, corn syrup, evaporated milk, whipping cream and butter. Cool in a pan, then cut into squares. Once caramel is a deep copper color, turn off heat and immediately stir in cream and butter. Mixture will bubble up so be careful!
- melt butter and sugar in a pot.
- when sugar and butter mix is light brown.
- add the heavy cream and mix..
- let it simmer while stirring for 1 minute.
Let cool slightly in pan, then transfer to a container to cool. Caramel that can be made into hard candy for caramel apples or small bite size pieces, soft caramel for making chocolate covered caramel candy or even softer for a dipping sauce for fruit or ice cream substitutes. Dry caramel is made by heating sugar in a pan while wet caramel adds water to the equation. Wet caramel is indisputably the safer of the two. It has a deeper flavor and is less likely to burn, but the downside is that if you're not careful, it can crystallize.
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