How To Make Caramel Food

HOW TO MAKE CARAMEL

Steps:

• Prep your pot. You do not need any special equipment to make caramel, but the saucepan or skillet you use should be completely clean. Make sure the pot is heavy, solid, and light-colored so you can monitor the caramelization process. If you plan on adding cream to your caramel, be sure the pot you choose can accommodate the caramel's expansion. Any impurities in your pot or on your cooking utensil (spoon, spatula) can cause an unwanted reaction called recrystallization. Recrystallization is a chemical process by which impurities and a compound (sugar) are dissolved in a solvent (water) and either the impurities or the compound can be coaxed out of the solution, leaving the other behind. For our purposes, this means the formation of awful sugar clumps.
• Take safety precautions. Heated sugar can splatter, and burn you very badly. Wear long-sleeves, an apron, and an oven mitt. If you have glasses, wear them. Keep a deep bowl of cold water nearby to plunge your hand in if caramel lands on it.
• Mix your sugar and water. Sprinkle the sugar in a thin layer at the bottom of your saucepan or skillet. Pour your water over the sugar slowly and evenly so all of the sugar is covered. Be sure there are no dry spots. Only use granulated sugar. Brown sugar and powdered sugars contain too many impurities and will not caramelize. Raw sugar is not recommended.
• Heat the sugar. Cook the sugar and water on medium heat until the sugar dissolves. Watch the mix closely and swirl the pot if you notice any sugar clumps forming. Most clumps will melt during cooking. To prohibit recrystallization, you can keep the pot covered until the sugar is completely melted. Any sugar crystals hanging on to the sides of the pot will be forced to the bottom by the condensation created. Another trick to prevent recrystallization is to add a tiny amount (a drop or two) of lemon juice or cream of tartar to the sugar water mix right at the moment it begins to dissolve. These recrystallization "agents" prevents large crystal lumps from forming by coating the smaller crystals. Some people also use a pastry brush dipped in water to wipe any sugar crystals off the sides of the pot during the heating process. While effective, the bristles can come off the brush and wind up in your beautiful caramel confection.
• Brown the sugar. Watch the sugar as it darkens. When it has reached the point of almost being burnt and when it is gently foaming and smoking, immediately remove it from the heat. Because cookware and stoves do not always distribute heat evenly, it is important that you stand over the caramel during the entire process. Browning occurs quickly and caramel can burn quickly if left unattended.
• Cool it down. Add in the cream and butter to cool the pot and stop the cooking process. Stir with a whisk on low heat. Any lumps that remain can be strained out. Cool the caramel and store in an airtight container. To make a salted caramel sauce, stir in 1/4 teaspoon of Kosher salt once the caramel mixture cools to room temperature. To make a vanilla caramel sauce, stir in 1 teaspoon of vanilla extract when you remove the caramel from the heat.
• Clean up. Cleaning up your sticky pan may seem daunting, but it is fairly simple. Either soak your pan in warm water or fill the pan with water and bring it to a boil. Boiling will melt all of the caramel.

EASY CARAMEL SAUCE

Steps:

• Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

CREME CARAMEL

Steps:

• Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
• In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
• Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
• With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

EASY CARAMEL POPCORN

Steps:

• Set oven to 250 degrees F.
• Put the popped corn in a large bowl.
• Melt the margarine (or butter) stir in brown sugar, corn syrup and salt; bring to a boil, stirring constantly.
• Then boil for 5 minutes WITHOUT stirring (this is important DO NOT stir for 5 minutes!).
• Remove from heat and stir in baking soda and vanilla.
• Add in the nuts and stir to combine.
• Pour the mixture over popped corn in bowl; mix well with a wooden spoon to combine.
• Transfer to a large greased roasting pan, and bake for 1 hour, stirring every 10-15 minutes.
• Remove from oven then cool.
• Break into pieces.
• Store in a tightly covered tin box.
• Delicious!