Caramel at it's essence is sugar that has been heated into a molten lava-like mass, then often mixed with a variety of other ingredients to make one of the most popular types of candy.
Caramel Making Safety
When heated, sugar is very sticky and hot and easily burns, so take tremendous care when making caramel on your own. Caramel burns can be very serious. Keep ice water readily available to use on caramel burns should they happen.
Caramel Uses
Caramel in its most basic form is a a soft or hard candy, but it is also used as a flavoring in coffees, soda and desserts. Some other popular uses for caramel include: Caramel apples, nougat, praline candy, peanut brittle and caramel corn.
Caramel Making Tips
- Candy thermometer will help you tell the temperature of your caramel
- Color will also indicate the stage it is in
- Ice water will help stop a caramel burn
- Make sure your utensils and pans are perfectly clean before you begin
- If you burn the sugar you have to start over
- Practice helps make perfect caramel
Caramel Cookbooks
- Amazon.com: Caramel | Caramel: Recipes for Deliciously Gooey Desserts
Caramel Merchandise
- Amazon.com: Candy Thermometer
References
Fast Facts
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Fact:
Made of highly heated sugar and water
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Fact:
Used as a coloring, flavoring, or made into candy
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Fact:
Sodas like Coke use caramel coloring
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Fact:
Sugar melts as it approaches 170 degrees Celsius, 338 degrees Fahrenheit
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Fact:
Humidity will aversely affect the way your caramel turns out -- it won't harden properly
