Dr. Oetker Caramel Flavour, 35ml

Product Information

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. When cooking, especially when making something as delicate as a caramel sauce, you want complete control over each ingredient and its quantity. 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

One of the biggest potential pitfalls of caramel is having it turn out grainy, rather than smooth and velvety, because the sugars crystallize. Several techniques can prevent this: 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. Caramel is made by heating sugar, most often with water in a saucepan until the sugar dissolves and a chemical reaction takes place. This happens at around 160-180C making caramel quite dangerous to work with. At this point the sugar will have already dissolved if using water and starts to brown and take on different flavour notes. A good caramel should be taken to a deep amber colour and taken off and stopped cooking any further at the point where it is on the edge of burning. What sugar is best to use for making caramel? Candy [ edit ] Milk caramel manufactured as square candies, either for eating or for melting down Omar caramel candiesThe American Heritage Dictionary of the English Language (5thed.). Boston: Houghton Mifflin Harcourt. 2011. p.278. Looking for ideas on how to eat your caramel now you have mastered the technique? This easy caramel cake is a great showstopper. Keeping your caramel slightly runny and pourable relates to the temperature you cook it to. How to make caramel without a thermometer Use a pot with plenty of excess room, so the caramel has room to bubble up in the pan without overflowing.

Add an acid: Adding an acid keeps sugar from recrystallizing by breaking down a portion of the sucrose molecules into fructose and glucose molecules. Our Caramel Sauce, for instance, includes cream of tartar as insurance against the sugar crystallizing.

How to Prevent (and Fix) Crystallization

Chocolate, caramel, and vanilla might cut it for some consumers, but others want to metaphorically travel when they bite into a bakery treat. In our recipe, we recommend using unsalted butter. You might be wondering, "Why not salted butter? Isn't this a salted caramel sauce?" That's an excellent question, and the answer is all about control. 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