Dr. Oetker Caramel Flavour, 35ml

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Don’t taste the caramel until it’s cool. It may not look bubbly or sizzling, and after you add butter and cream you may think it has cooled enough to taste. But beware: The caramel is still super-hot, so wait until it has completely cooled down to avoid burns. If you don't have caster sugar, granulated sugar can be used as a substitute. Caster sugar has smaller crystals than granulated sugar, which dissolves faster and more easily. You’ll also want an instant-read thermometer. Expert caramel makers can tell the different cooking stages by color, but a thermometer is a more precise way to know when to add the butter and cream to the sugar. Splurge on a candy thermometer that can read temperature changes in one second, like Thermoworks’ Thermapen. Slowly and carefully add three tablespoons of room-temperature water from a distance. Use a long-handled spoon. Be careful, as the mixture will bubble and splatter. Whisk the water in to stop the caramelisation process and prevent the sugar from burning. Next, add 45 grams of butter and stir until it melts.

The idea of making caramel strikes fear in the hearts of even the most experienced bakers, but it doesn’t have to.It's a sauce with the delicious flavour of Werther's Originals but in a more luxurious, pourable form! Caramel can bubble up furiously when you add cream and butter to the hot sugar, so make sure your saucepan has plenty of room. How to stay safe while making caramel

Caramel sauce is made by mixing caramelized sugar with cream. Depending on the intended application, additional ingredients such as butter, fruit purees, liquors, or vanilla can be used. Caramel sauce is used in a range of desserts, especially as a topping for ice cream. When it is used for crème caramel or flan, it is known as clear caramel and only contains caramelized sugar and water. Butterscotch sauce is made with brown sugar, butter, and cream. Traditionally, butterscotch is a hard candy more in line with a toffee.Milk Stout Caramel Tart : Dark stout beer adds notes of bitter hops, coffee, and malt to this tart's brown sugar caramel filling. Start by placing 200 g caster sugar into a heavy-bottomed saucepan. Shake the pan to spread the sugar evenly and turn to medium heat.

You might wonder, can I use brown sugar instead? While you technically could, it's important to note that brown sugar will produce a different sauce, more like toffee sauce and is harder to caramelise than white sugar. Add an acid: Adding an acid keeps sugar from recrystallizing by breaking down a portion of the sucrose molecules into fructose and glucose molecules. Our Caramel Sauce, for instance, includes cream of tartar as insurance against the sugar crystallizing.Caramel is made by heating sugar, most often with water in a saucepan until the sugar dissolves and a chemical reaction takes place. This happens at around 160-180C making caramel quite dangerous to work with. At this point the sugar will have already dissolved if using water and starts to brown and take on different flavour notes. A good caramel should be taken to a deep amber colour and taken off and stopped cooking any further at the point where it is on the edge of burning. What sugar is best to use for making caramel?

If you don’t have a thermometer, you can approximate your measurements by dropping a spoonful of the hot caramel into a bowl of ice water. The caramel will seize up, and its consistency once it does so will give you a sense of its temperature. If the caramel forms a pliable soft ball, for instance, it’s around 240°F. If it forms a hard ball, it’s between 250°F to 260°F, etc. Sometimes recipes will even use the descriptors below to specify the stage your caramel should be cooked to. Stage A small amount of salt is added to caramel for balance. The sugar is extremely sweet, and the butter or heavy cream add an incredible level of richness. A little pinch of salt goes a long way to making taste caramel more balanced. It’s not enough to add a salty flavor, but that can be achieved by topping your caramel sauce with large flakes of salt for a sweet-and-salty vibe. How to Store Caramel If your caramel does seize up, simply add more water to the mixture, reheat and try again. The water will help the sugar crystals dissolve again. All you have to do is wait for the water to evaporate! Caramel Sauce-Making Methods: Dry Caramel vs. Wet Caramel One of the biggest potential pitfalls of caramel is having it turn out grainy, rather than smooth and velvety, because the sugars crystallize. Several techniques can prevent this: Alternatively, all ingredients may be cooked together. In this procedure, the mixture is not heated above the firm ball stage (120°C [250°F]), so that caramelization of the milk occurs. This temperature is not high enough to caramelize sugar and this type of candy is often called milk caramel or cream caramel. Even though caramel candy is sometimes called "toffee" and is also compared with butterscotch, there is a difference. While toffee and butterscotch are more closely related than caramel, they do have most of the same ingredients. However, the difference is that toffee and butterscotch uses molasses or brown sugar while caramel uses white sugar. They are also cooked at different temperatures and they each have their own cooking techniques that makes them unique in taste and shape. [8] Salting [ edit ]To avoid stirring caramel. Instead try simply swirling the pan in mini circles instead of stirring it. This will deal with both issues as the hot sugar will melt the crystals on the edge of the pan as well. You should use refined white granulated or caster sugar to make caramel. Avoid using brown sugar or raw cane sugar as they contain impurities that inhibit caramelisation and also the already brown colour can make it harder to assess when the all important reaction is taking place. What is the secret to making caramel? Caramel should be relatively easy to clean from the pan. It’s a mixture of melted sugar, so any crystallized sugars that remain at the bottom of the pan can usually be removed with the addition of hot water. You can also soak the spatula or any other utensils used for caramel-making in this hot water to loosen the bits. Remove the caramel from the pan, taking care not to scrape the bottom of the pot. There may be some lingering crystallized sugar down there, and you don’t want that mixing with your super smooth caramel. Instead, pour the caramel freely into a heat-resistant container, like a canning jar. (Here are more tips for how to store caramel.) Tips for Making Caramel Be prepared However, granulated sugar should work fine as long as you ensure the sugar fully dissolves when making your caramel.