What is caramel?

caramel is produced by cooking sugar up to a high temperature of about 340 ° F (170 ° C). It has many uses in candies and sauces and as a topic for such desserts as Creme Brulee. Domestic chefs are likely to add a little more vanilla while cooking to intensify this taste. Cocoa can also be added for chocolate caramel or rum for butter taste.

The cook should slowly heat the sugar in a completely clean pan and mix the mixture with an equally clean spoon. This helps to turn sugar into caramel rather than crystallize. The chef should mix the mixture until they cook, and then remove it from the heat without further mixing.

One popular southern American recipe that uses this form of sugar is a caramel cake. The cake is a yellow cake, sometimes flavored with caramel syrup, but icing is what this cake does. In Frosting, Milk and Brown Sugar, it is boiled together in a soft ball stage or about 234 ° F (112 ° C). The butter and vanilla are added and the mixture is defeated until the icing is joined. This extremeEmmally sweet delicacy is popular in baking sales and family meetings.

Caramel sauce is also popular as ice cream topping. The principle is the same as the icing, but the mixture is maintained in a more liquid form. It is usually the best when served warm above the ice cream. Some cooks also like to pour the sauce on a yellow cake and serve it with vanilla ice cream.

As a confectionery, caramel can go up to the 1950s, when Americans for the first time began to crush their own kettle into candies. Caramels became so popular that many well -known confectionery, including Hershey's, began to do this treatment. Milton Hershey learned about chocolate in finding new coatings for his caramels.

chewing, sweet and rich, caramel is the treatment itself, in the cake, ice cream or coating apple. It is an old -fashioned taste.