Dr. Oetker Caramel Flavour, 35ml

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With “ dry” caramel, the sugar is heated by itself. As the sugar melts, it expands and turns into a liquid state. This technique might be preferred by purists, but we don’t recommend it for beginners. It’s easy to burn the sugar if it melts unevenly, and stirring the melting sugar can cause it to crystallize. When the sugar reaches the desired color—anywhere from light amber to a very dark brown—it’s time to add something to cool it down and stop the caramelization process. You could add water, but most caramel recipes use butter or heavy cream (or both). These dairy products contain proteins that undergo a chemical reaction when they hit the hot sugar, adding an incredible amount of depth and flavor to the resulting sauce. A little salt is added to balance out the sweetness, and vanilla extract is often used to add additional flavor. 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 Caramel Sauce : If you need a classic caramel sauce to drizzle over ice cream or serve alongside pie, this is it. It’s a wet caramel that starts with sugar and water, as well as an optional touch of cream of tartar as insurance against crystallizing. Flavor with vanilla, rum, or a dash of boiled cider at the end for extra dimension. Editor’s Tip: After incorporating the sugar into the water, it’s important not to stir or the sugars can crystallize and cause the caramel to seize up. Instead, swirl the pan from time to time to ensure the sugar melts evenly. Step 2: Add the cream

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. Just a splash of vanilla extract infuses the sauce with a subtle, sweet fragrance and a warming flavour. Equipment Brian Edwards, "Salted Caramel—that ubiquitous flavour which is actually only as old as Star Wars", Daily Mirror,Feb 25, 2015 Milk Stout Caramel Tart : Dark stout beer adds notes of bitter hops, coffee, and malt to this tart's brown sugar caramel filling. Drizzle it over a bowl of vanilla ice cream for a classic treat, use it as a dip for fresh fruits like banana or caramel apples, stir it into your milkshake, coffee or drizzle over your frappe, for a sweet twist. The possibilities are endless! How to make Salted Caramel Sauce RecipeIt’s important to be careful while making caramel, as the mixture will reach high temperatures that can burn your skin. Here are tips for safely working with caramel: Looking for ideas on how to eat your caramel now you have mastered the technique? This easy caramel cake is a great showstopper. Other useful equipment includes a heat-resistant spatula for scraping the pan sides, a measuring cup for precision, and a glass jar for storing the finished sauce. Caramel candy, or "caramels", and sometimes called " toffee" (though this also refers to other types of candy), is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), glucose, butter, and vanilla (or vanilla flavoring). The sugar and glucose are heated separately to reach 130°C (270°F); the cream and butter are then added which cools the mixture. The mixture is then stirred and reheated until it reaches 120°C (250°F). Upon completion of cooking, vanilla or any additional flavorings and salt are added. Adding the vanilla or flavorings earlier would result in them burning off at the high temperatures. Adding salt earlier in the process would result in inverting the sugars as they cooked. Swirl, don’t stir: While slow, deliberate stirring will help the sugar dissolve evenly, you want to stop stirring once it has fully melted. From this point on, gently swirl the pan while the caramel cooks to ensure the sugar solution caramelizes evenly and to avoid too much agitation than can potentially lead to recrystallization.

You need to be careful: when you add water to boiling melted sugar, the mixture will bubble and splatter. This is because water and sugar react violently when combined at high temperatures. Butter Such NPD can also help businesses trial flavours without too much a commitment, particularly if said flavour turns out to be more of a fad than a trend as may be the case with things seen on TikTok and other social media platforms.There are other ways to make caramel. Some don’t use butter or cream and just use sugar such as the one in this traditional French floating islands with caramel sauce. A caramel sauce can also be made out of muscovado sugar and golden syrup which replicate the flavour of caramel which becomes even sweeter with the addition of a contrasting touch of sea salt. Try these waffles with banana and salted caramel sauce. Uses for 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

Notably, raspberry has the added benefit of aligning with pantone of the year – viva magenta. The flavour has already been seen in a variety of launches this year including a Greggs muffin, McVitie’s Tartlets, and natural fruit puree flavours from ITS. Bakels is also helping bakers embrace the vibrant hue with its line-up, which includes Raspberry Millionaires, Raspberry Cream Filling, and Raspberry Fruit Filling, while Dawn Foods offers the Delifruit Raspberry filling. Caramel ( / ˈ k ær ə m ɛ l/ or / ˈ k ɑːr m əl/ [1] [2]) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, or as a topping for ice cream and custard. The American Heritage Dictionary of the English Language (5thed.). Boston: Houghton Mifflin Harcourt. 2011. p.278. Finally, some caramel recipes also contain corn syrup. Sugar is made from sucrose, which can crystallize under the right conditions. Corn syrup contains glucose (which won’t crystallize), so adding corn syrup to the mix builds in a little insurance to protect against grainy caramel. How to Prevent (and Fix) Crystallization The English word comes from French caramel, borrowed from Spanish caramelo (18th century), itself possibly from Portuguese caramelo. [4] Most likely that comes from Late Latin calamellus 'sugar cane', a diminutive of calamus 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieval Latin cannamella, from canna 'cane' + mella 'honey'. [5] Finally, some dictionaries connect it to an Arabic kora-moħalláh 'ball of sweet'. [6] [7] Sauce [ edit ]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.

You can add salt to your taste, ensuring your caramel sauce perfectly balances sweet and salty flavours. Cream It’s pretty common to use butter in caramel, but we skip it and opt for heavy cream instead. Butter is an emulsion of milk solids, fat and water, and it can break when it hits the hot sugar. Heavy cream is much more stable, so it’s easier to work with. If you do decide to use butter, be sure to use the highest-quality butter you can find. You’ll be able to taste the difference, so splurge on the good stuff. Caramel gets very hot. Once it reaches the correct stage it needs to be cooled down immediately or it will get burnt.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. Slowly pour in 120ml of double cream while constantly stirring. Your caramel sauce is now ready to season. Season Our salted caramel sauce is perfect for pouring over cakes, desserts, fruit, ice cream, milkshakes, frappes, or lattes. Come dive into the sweet and salty indulgence world with our step-by-step recipe for the perfect salted caramel sauce.