Making Caramel
Sep 20 '01
The Bottom Line Now, you can make your own caramel!
For most women, (and some men) chocolate is a cure-all. Somehow, it just makes us feel better - while we’re eating it anyway.
For me, it’s caramel. Hard or soft, by itself or on ice cream or pie, I just love caramel.
You won’t believe how easy it is to make!
The versatility of home made caramel makes it a wonderful foundation for many desserts. It can be rich and creamy, or light and delicate. What’s more, the rich, brown color makes any desserts look beautifully exotic. Once you learn to master the art of making caramel, you’re sure to become an addict like I am.
There are two methods to making your very own caramel. I will share both of them with you. Just so you know, I use the wet method. I find it easier with this method to control the exact consistency of caramel that I desire.
DRY METHOD
In this method, sugar is simply melted in a pan without any additional ingredients. I recommend a medium to medium-high heat. As sugar cooks, it melts and creates a thick syrup that, when boiled, reaches the caramel stage. Wait for sugar to melt before stirring and make sure that sugar is completely dissolved before it starts boiling. Once boiling, swirl the pan occasionally, but do not stir.
This method involves very close attention. The sugar can clump and melt unevenly. What’s more, if even a little bit of it begins to burn, your batch is ruined. If your caramel turns out bitter, you know you over cooked it.
WET METHOD
Sugar is combined with water or another liquid, creating a thin sugar syrup. (Use milk for a very light colored caramel) During the boiling process, excess liquids evaporate, causing the syrup to thicken, the sugar concentration to increase, and the color to change from opaque to a rich, golden brown. DO NOT stir after concoction is boiled. (explanation to come) This method takes longer, but is easier to control and doesn’t burn as easily. This method is recommended for beginners.
Combine sugar and other ingredients in a heavy pan over medium heat. Stir only until sugar is dissolved. Again, once boiling, swirl the pan occasionally, but do not stir.
AVOIDING PROBLEMS
When making caramel, there is a danger of crystallization - the formation of sugar crystals that can interfere with the syrup’s texture. If the pan or spoon is not completely clean, if the syrup is stirred once it boils, or if the sugar is not properly dissolved, you’ll get lumps of sugar in the caramel.
This, however is easy to avoid. First, make sure you have a perfectly smooth, clean pan. Do not forget to avoid stirring. To test the consistency, simply swirl it around in your pan.
Once the syrup begins to turn a light gold color, watch it very carefully. You may want to take the pan off the heat for a minute to slow down the cooking. The heat of the pan will continue to cook the caramel and you will be able to control the heat. To test for proper color, take a spoonful
from the pan and drip it on a paper plate or white napkin. The color should be rich golden brown.
If you want to use a candy thermometer, cook to about 340 - 350 degrees Fahrenheit. However, I find it easier to watch for the desired color.
To stop the cooking, place the pan in a bowl of cold water. This assures that the consistency stays like you want it. When you do this, be very careful not to splash any water into you caramel.
CONCLUSION AND RECIPE
Although making your own caramel involves close attention, and perhaps trial and error, it is easy and involves few ingredients. Once you learn how to make caramel, it becomes an art. If you want to be creative, this is a fun way to do it. Use a wooden spoon or fork to ‘drizzle’ on your desserts (like pie or ice cream). You can even make designs on parchment paper, freeze for three minutes and ta-da! edible designs to make any dish look great! I love doing this with cheesecake.
BAKED APPLES WITH YOUR OWN CARAMEL SAUCE
This recipe can be varied by substituting other chopped nuts or dried fruit. Please, use your imagination and make this recipe to suit your taste!
You need:
6 medium apples
1/4 unsalted butter, softened
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup maple syrup
1/2 cup raisins
1/2 cup finely chopped walnuts
Caramel Sauce
1. Heat over to 325 (Why don’t keyboards have that little degrees symbol??) Remove apple cores with apple corer or small knife and place in 13x9 inch pan. (You should have apples with a big hole through the middle of them)
2. In small bowl, stir together butter, brown sugar, cinnamon and maple syrup. Stir in raisins and walnuts. Spoon this mixture into center of apples. Cover with foil.
3. Bake about an hour, until apples are tender when pierced with a fork.
4. Place apples on serving dish and dribble your caramel over it as desired.
5. ENJOY!
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angie420
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Member: Angie Bates
Location: Keller, TX
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Stop the hate - spread the love!
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