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Home Test Kitchen How To. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. This rich, smooth caramel sauce elevates everything from plain apples to ice cream.
Approximately half of my all-time favorite recipes either begin or end with caramel. No other food satisfies my sweet and salty craving like a rich caramel sauce; no other flavor works better with my favorite chocolate cakes, apple pies, and creamy ice creams.
Caramel is little more than the product of sugar that has been heated and cooked to the point of caramelization. A finished caramel has a unique taste and can be manipulated to flavor a of confections. This is the question that used to keep me up at night. There are two methods to make a caramel: dry and wet. In some instances, sugar is heated in a pan solo and allowed to melt, cook, and caramelize without the help of any other ingredient.
In other cases, sugar is dissolved in a bit of water and the syrup itself is what caramelizes on the stove. Although many of the baking resources I revere prefer a dry caramel, I have found, in my personal experience, that a wet caramel is much more simple to nail every time.
How to make homemade caramel
He will help you to avoid the grainy mess that a dry caramel can often be. Gather up all of your ingredients and have them ready before you start cooking. So have everything you need to finish out your caramel prepped and ready. I chose to use my enamel-coated cast-iron pot, but any kind of stainless steel or light-colored pan will work.
Try to avoid using any pan with a dark-colored bottom, as it is more difficult to tell when your caramel has reached the appropriate level of doneness. Combine the sugar and water in the pan and place it over medium-high heat. The first phase of making a caramel is allowing the sugar to dissolve into the water.
Throughout this phase you can stir the mixture in your pan as you please. Continue to stir occasionally until the sugar has just barely dissolved. To verify that the sugar has dissolved, carefully rub a bit of the non-boiling mixture between your fingers. If you notice a grainy feel, the sugar has not dissolved yet.
Keep cooking until the mixture feels smooth between your fingers. Other recipes may contradict this statement, but in my experience, stirring a caramel will lead to a pan full of rock candy- no joke. So just leave it alone while it comes to a boil and begins to bronze.
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If you see that some parts of the syrup are browning a lot faster than others, you can give an occasional gentle swirl to the pan- one time, barely moving it, and really just to allow the mixture to caramelize evenly. Be sure to not swirl the mixture all over the sides of the pan. Continue to let the mixture cook on the stove.
From golden, the mixture will continue to darken. Pull you pan off of the heat when you see the mixture turn to the color of a shiny copper penny. Once the caramel is the perfect shade of auburn, you need to stop the cooking process to prevent it from burning. And if you need to stop the cooking process so that the warm caramel can be spun or added to a of other dishes, have a bowl of ice water ready to dunk the bottom of your pan in.
Caramel Apple Pie. Espresso Caramel Thumbprint Cookies. Chocolate Caramel Crumble Cake. Turtle Ice Cream. David Lebovitz wrote a whole post about this that you need to read here. Give homemade caramel a try in your home kitchens this weekend. If you follow these steps, I feel confident you can have success in the kitchen! Happy Labor Day weekend and happy baking!
How to Brown Butter. How to Make Whipped Cream. How to Make Ganache. Once the sugar has caramelized to the correct color it will burn if you do not stop the cooking! Read through the post for more tips on creating the perfect caramel!
Great site, ty. I think this is one of the most ificant info for me.
However want to commentary on some common issues, The site taste is wonderful, the articles is in reality excellent : D. Just right task, cheers. It is so inspiring to read this. It makes me feel like a chef in culinary school trying to master any of the culinary arts. Caramel is definitely an art and one that is so delicious to master.
Thanks for your tips. I especially enjoyed the tip to use a light colored pot. Save my name,and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Facebook Twitter Google-plus. September 2, Confections and CandiesTutorials.
Share on facebook. Share on twitter. Share on pinterest. Two Ways to Make Caramel: There are two methods to make a caramel: dry and wet. Step One: Combine the Sugar and Water Gather up all of your ingredients and have them ready before you start cooking. Step Two: Allow the Sugar to Dissolve The first phase of making a caramel is allowing the sugar to dissolve into the water. Step 4: Stop the Cooking Process Once the caramel is the perfect shade of auburn, you need to stop the cooking process to prevent it from burning.
Print Recipe. Learn how to make homemade caramel and homemade salted caramel sauce here! Ingredients Copy to clipboard Copy to clipboard. Scale 1x 2x 3x.
To make caramel: Stir the water and sugar together in a large heavy-bottomed, light-colored pan. Set the pan over medium high heat. Stir occasionally, allowing the sugar to dissolve. Once the sugar granules have dissolved completely, quite stirring the mixture and allow it the sugar to come to a boil.
Once the mixture begins boiling, watch it carefully as the mixture turns from clear, to pale yellow, to golden.
Our tips for the best homemade caramel:
You can swirl the mixture occasionally to keep it browning evenly. After about 9 minutes of boiling, the mixture willl turn into a deep color, similar to a shiny copper penny. Remove the mixture from the heat and use immediately. To make salted caramel sauce: Once you caramel has completed browning, remove from heat and immediately being to slowly add the heavy whipping cream, whisking vigorously to incorporate. Place back on low heat and continue stirring for about minutes until the mixture is smooth and incorporated. Add the butter and salt, stir to combine, and allow the mixture to cool in a heat-proof container.
Keep refrigerated until ready to use. Notes Once the sugar has caramelized to the correct color it will burn if you do not stop the cooking! Meet Kate.
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