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How To Make Carmel

How To Make Carmel

How To Make Carmel

Top your favorite ice cream with it. Make brownies with it. Make buttercream with it, which I have done before and highly recommend. Whatever you do with it, just enjoy it. I’m proud of you for making it!
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How To Make Carmel

Cool it down. Add in the cream and butter to cool the pot and stop the cooking process. Stir with a whisk on low heat. Any lumps that remain can be strained out. Cool the caramel and store in an airtight container. To make a salted caramel sauce, stir in 1/4 teaspoon of Kosher salt once the caramel mixture cools to room temperature. To make a a vanilla caramel sauce, stir in 1 teaspoon of vanilla extract when you remove the caramel from the heat.
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How To Make Carmel

Caramel has gained an unfortunate (and undeserved) reputation for being somewhat tricky, but that couldn’t be further from the truth. Caramel is insanely fast and easy to make at home, a three-ingredient affair—nothing more than sugar, water, and cream. Okay, okay, salt and vanilla, too, but it hardly seems fair to count the seasonings.
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How To Make Carmel

Prep5 m Cook5 m Ready In10 m Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract. You might also like Norwegian Butter Sauce (Sandefjordsmor) A luxuriously rich and user-friendly butter sauce! Chef John's Fresh Raspberry Sauce See how to make this vibrant dessert sauce out of fresh or frozen raspberries. Better-Than-Olive Garden® Alfredo Sauce Classic creamy and cheesy Alfredo sauce. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time.
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How To Make Carmel

That’s because caramel sauces and candies are what professionals call a “noncrystalline confection.” Due to its relatively low sugar saturation and its comparatively high percentage of fat, this type of caramel isn’t conducive to the formation of sugar crystals. Since it’s so easy to make a flawless caramel without it, I view corn syrup in caramel as a needless complication, with no obvious benefit.
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How To Make Carmel

In many recipes, you’ll be asked to use a damp pastry brush to wash down the sides of a pot. This is a vital step in any supersaturated candy so loaded with sugar that it teeters on the brink of crystallization. Think fudge, marshmallows, and fondant. But again: Caramel sauce is noncrystalline, so you don’t have to go out of your way to keep it creamy. All you have to do is make sure the sugar is dissolved, so just give it a stir while the water comes to a boil.
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How To Make Carmel

Cream, on the other hand, is stable enough to splash into a batch of screaming-hot caramel without breaking a sweat. Even if it weren’t 100% easier to work with, cream would still be my number one choice for caramel, because it contains far more lactose than butter. As you may recall from previous posts on the Maillard reaction, lactose is the milk sugar that browns to form the toasty, malty toffee notes of dulce de leche and cajeta. When you make caramel with cream instead of butter, lactose helps the syrup develop more of those nutty, butterscotch-y flavors as it bubbles up to its final cooking temperature. The result is an exceptionally well-rounded caramel that’s even more nuanced.
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How To Make Carmel

Julie calls herself a nerd all the time. She was a software engineer for ten years, and during that time, she started her food blog The Little Kitchen in December 2009, so named because she actually has a little kitchen. Julie firmly believes you don't have to have a huge kitchen to make amazing food. A lover of food, she loves cooking for her family and sharing with her friends. She's also obsessed with tech gadgets, her pets, social media and traveling. In addition to blogging, Julie has also helped organize events such as the Great Food Blogger Cookie Swap, which makes total sense because she was named after Julie McCoy, the cruise director from the 70s TV show The Love Boat. She now lives in Central Florida with her husband Curtis and their two dogs, Charley and Angel (not named that way on purpose!) and two cats, Clone and Prince, all of them are rescues.
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Ingredients 1-1/2 cup Granulated Sugar1/4 cup Water1 stick Unsalted Butter, Cubed, Room Temperature3/4 cups Heavy Cream, Room Temperature1/4 teaspoon Pure Vanilla Extract1 Tablespoon To 1 1/2 Tablespoons Sea Salt Instructions Add sugar and water to a stainless steel pot (one that has a heavy bottom or you can use a nonstick pot; I use one with a ceramic coating). Stir to combine. Turn heat to medium high.Be sure not to stir or mix the sugar mixture, only swirl the pot. Cook until sugar turns to a caramel color, about 13–14 minutes. (Be sure to watch it carefully so it doesn’t burn.) If any sugar crystals start to form around the sides of the pot, use a brush coated with water to dissolve the crystals.Turn heat down to low. Add butter (be careful because it’s really hot) and whisk until thoroughly combined. Add heavy cream and whisk thoroughly and vigorously, again being careful.Remove from heat and add vanilla extract and salt (to your preference), whisking again to ensure it’s evenly mixed. Allow caramel to cool before placing in sealed containers and storing it in the refrigerator.Homemade caramel can be reheated and topped over ice cream, used to make buttercream, or whatever you would like. It keeps in the refrigerator for up to 2 weeks.
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Instructions Add sugar and water to a stainless steel pot (one that has a heavy bottom or you can use a nonstick pot; I use one with a ceramic coating). Stir to combine. Turn heat to medium high.Be sure not to stir or mix the sugar mixture, only swirl the pot. Cook until sugar turns to a caramel color, about 13–14 minutes. (Be sure to watch it carefully so it doesn’t burn.) If any sugar crystals start to form around the sides of the pot, use a brush coated with water to dissolve the crystals.Turn heat down to low. Add butter (be careful because it’s really hot) and whisk until thoroughly combined. Add heavy cream and whisk thoroughly and vigorously, again being careful.Remove from heat and add vanilla extract and salt (to your preference), whisking again to ensure it’s evenly mixed. Allow caramel to cool before placing in sealed containers and storing it in the refrigerator.Homemade caramel can be reheated and topped over ice cream, used to make buttercream, or whatever you would like. It keeps in the refrigerator for up to 2 weeks.
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Add sugar and water to a stainless steel pot (one that has a heavy bottom or you can use a nonstick pot; I use one with a ceramic coating). Stir to combine. Turn heat to medium high.Be sure not to stir or mix the sugar mixture, only swirl the pot. Cook until sugar turns to a caramel color, about 13–14 minutes. (Be sure to watch it carefully so it doesn’t burn.) If any sugar crystals start to form around the sides of the pot, use a brush coated with water to dissolve the crystals.Turn heat down to low. Add butter (be careful because it’s really hot) and whisk until thoroughly combined. Add heavy cream and whisk thoroughly and vigorously, again being careful.Remove from heat and add vanilla extract and salt (to your preference), whisking again to ensure it’s evenly mixed. Allow caramel to cool before placing in sealed containers and storing it in the refrigerator.Homemade caramel can be reheated and topped over ice cream, used to make buttercream, or whatever you would like. It keeps in the refrigerator for up to 2 weeks.
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Julie Julie calls herself a nerd all the time. She was a software engineer for ten years, and during that time, she started her food blog The Little Kitchen in December 2009, so named because she actually has a little kitchen. Julie firmly believes you don't have to have a huge kitchen to make amazing food. A lover of food, she loves cooking for her family and sharing with her friends. She's also obsessed with tech gadgets, her pets, social media and traveling. In addition to blogging, Julie has also helped organize events such as the Great Food Blogger Cookie Swap, which makes total sense because she was named after Julie McCoy, the cruise director from the 70s TV show The Love Boat. She now lives in Central Florida with her husband Curtis and their two dogs, Charley and Angel (not named that way on purpose!) and two cats, Clone and Prince, all of them are rescues.
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Heat the sugar. Cook the sugar on medium heat. You will notice the edges of the sugar will begin to brown and cook first. With a clean heatproof utensil, push the liquefied sugar towards the middle of the pan. You want to make sure to move the liquefied sugar so it doesn’t begin to burn. Once burnt, it cannot be saved. If lumps begin to form, turn down the heat slightly and stir slowly. The lumps should melt by the time you are done.

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