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playing with caramel

post #1 of 8
Thread Starter 
Just got done working a food show where one of the guests had rum caramel pear tart......so opted to make "dump" caramel to go with baked Goldrush apples.....

started out melting sugar (no water) until nut brown then adding Sailor Jerry Rum, cream and butter.....good......

Second round added apple jack and fleur de sel....oh man, this is knock your sox off good....

What are you guys doing with caramel?
cooking with all your senses.....
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cooking with all your senses.....
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post #2 of 8
I don't know how to make caramel. I will try your way
post #3 of 8
Hey chithanh119,

Be careful. Shroomgirl isn't really explaining what it actually not as simple as she makes it sound. (She's a pro -- can do this in her sleep!) You may want to check out Julia Child's discussion of how to make caramel, as there are a number of rules about stirring and whatnot that are important if you want decent results. Also be careful: once the caramel is a nice brown color, it is wickedly hot, and when you add things like liquor and butter it can foam alarmingly -- making it extremely dangerous if you're not prepared.

A word to the wise...
post #4 of 8
Thread Starter 
yes it's easy enough with just a tad of danger!:smoking:

Most caramel sauces mix sugar with water, it takes longer as the sugar melts and the water evaporates. Having a pan that is the right size is key.
I use a heavy bottom (scan pan or cast iron, nothing thin or anything that has burn spots because the sugar will burn)......

A skillet with sugar no water works quickest, this is not one you really walk away from, it will need attention. You can add pretty much any liquor.....rum, bourbon, I guess scotch, apple jack.....any of the higher $$$ booze I'd use toward the end so it won't burn off as much.

Do not stir the melting sugar, it'll clump. Tilt the pan as the edges will melt before the middle, you control the heat by not only temp control but by moving the pan off the burner.....it still cooks off the burner but obviously not as fast.

Booze, then cream, it will bubble up a lot, it is molten sugar.....which is a horrible burn if you get it on you......add good butter, then a sprinkling of salt if you used unsalted.

Was making a kafti apple bite and topped them with applejack caramel, pretty tasty.

I didn't use measurements just eyeballed it, Wolfgang Puck has a great caramel sauce in his first cookbook.

Really, neat to have a container of good caramel around....you can do so many things with it.
cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 8
I like to mix it with dark chocolate mmmmm.
post #6 of 8
Thread Starter 
shoot I just eat it off a spoon or finger.
cooking with all your senses.....
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cooking with all your senses.....
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post #7 of 8
Personally, I really like to make Bourbon caramel sauce. It goes great with a lot of seasonal Fall desserts!
post #8 of 8
Thread Starter 
if you've got it around try apple jack.....amazing with apples and pears.
bourbon is probably the most used booze in our kitchen.
cooking with all your senses.....
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cooking with all your senses.....
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