Caramel Recipes

Did you know caramel recipes are popular again? It seems to be one of the most popular types of candy today with just about everyone jumping on the caramel bandwagon including Ben & Jerry's Ice Cream. Their "Karamel Sutra" flavor is one of the company's most popular.

Basically, caramel recipes are just different ways to cook sugar. You can cook the sugar by itself in a pan until it reaches a boil or you can mix it with a liquid, such as water, milk, or cream. When you boil the mixture, it becomes a sugar syrup and the other liquid eventually evaporates, leaving you with a rich, creamy caramel. Adding milk makes the concoction lighter in color and creamier.

If you use a candy thermometer when you cook your caramel, you should avoid some of the problems some cooks have with the candy. It should be cooked at 340 to 350 degrees on a candy thermometer.

The biggest problem with making caramel recipes is the high heat it takes and the problem with sugar crystallizing rather than boiling and converting properly. To avoid crystallization, make sure your pan and spoon are absolutely clean. Don't stir the sugar after it boils and, when it is the thick consistency you'd like, take it off the heat and let the pan cool in a pan of cool water. You can stir the sugar to help it dissolve, but once it boils – hands off!

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