How to Make Caramel
Click through our slideshow to find some fabulous and decadent caramel recipes!
These delightful nut bars, inspired by a recipe from Ken Oringer 's mother-in-law, are both gooey and crisp. Oringer sometimes adds a pinch of curry powder to the caramel because, he says, "I like for people to bite into these and wonder what the spice is. I love that element of surprise."
Enticed? Try the recipe: Caramel-Pecan Bars
Maura Kilpatrick's killer parfaits are the perfect contrast of cold, crunchy and creamy. They're fabulous for entertaining, because you can make the caramel cream, granita and caramel ahead of time and assemble them just before serving. The crunch can also be served over vanilla ice cream .
Want the recipe? Click here: Caramel-Tangerine Parfaits
"We Brits consider this 'pudding,'" says cookbook author and TV star Nigella Lawson of her buttery, sweet dessert. "Think bread pudding, only so much more luxurious. When I make this for supper, we eat nothing else. Why would one need to?"
Want the recipe? Click here: Caramel-Croissant Pudding
Revelatory Caramel Cake
This amazing cake comes from chef Ann Cashion of Washington, D.C., restaurant Johnny's Half Shell.
Want the recipe? Click here: Revelatory Caramel Cake
Homemade Twix Bars
Who doesn't love this delicious chocolate-caramel candy bar? Especially when it's homemade.
Want the recipe? Click here: Homemade Twix Bars
Chocolate-Dipped Vanilla Caramels
Experiment with ever-versatile caramel to make these delicious candies.
Want the recipe? Click here: Chocolate-Dipped Vanilla Caramels
Caramelized Apple Clafoutis
This lightly sweet pastry, studded with caramelized apple, is one component of an elaborate dish entitled Brillat-Savarin. Its major ingredientsapples, crème fraîche, Calvados and the Brillat-Savarin cheeseall come from Normandy in France.
Want the recipe? Click here: Caramel Apple Clafoutis
By Casey Barber
Ah, caramel: one of the sweetest science experiments in existence. Did you know that sugar's considered a "wet" ingredient in baking? It's true, and when heated, it'll melt and caramelize - and that's where caramel comes from! Add a little cream to make a rich caramel sauce to drizzle over ice cream sundaes and other desserts.
To prevent the sugar crystals from seizing and hardening as they melt, add a little water to keep things loose, and once the sugar comes to a boil, swirl - don't stir! - the sugar in the pan to help it cook evenly.
Once the sugar is deep amber and smells rich and buttery, remove it from the heat and slowly stir in the cream. It will foam and bubble, and subside into the luscious caramel sauce we all know and love.
1 cup sugar
3 tablespoons heavy cream
1 tablespoon water
3 tablespoons unsalted butter
- Add sugar and water to a heavy saucepan. While cooking over medium-low heat, stir with a spoon until sugar has fully dissolved. Continue to cook, but stop stirring -- from this point on, just swirl the pan in circles.
- When the sugar has turned a deep golden color, immediately remove pan from heat and carefully add heavy cream and butter -- the mixture will bubble.
- Swirl the mixture until it's fully combined, and allow to cool.
Searching for the perfect way to use your caramel? Check out more recipes in the slideshow above.
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