Caramel vs. Carmel
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But if I want my caramelized sugar to become a caramel syrup I add heavy cream (or you could use h20). I don't know of anyone who uses butter alone to make a syrup out of their caramelized sugar.
Also isn't there a place at www.foodtv where you can ask them questions? Maybe they can confirm or deny your question.....?
"Carmel" is nothing but a mispronunciation, when it comes to food. Part of the problem is that people say "carmelization" instead "carAmelization" -- I'm guilty of that, too. But cooked sugar is caramel is cooked sugar.
For what it's worth.
Didn't mean to perpetuate that "carmel" was its own word. I've never seen any such spelling, nor has my wife (post-graduate english work) nor my bros-in-law (professional restauranteurs). Freaky!
Where did the A goBit late to this because I was visiting, among other places, Carmel. The incorrect spelling of this word drives me nuts (along with recipie - strange pie indeed!). Carmelization is the process of filling a small town with art and antique shops and nothing to do with cooking AT ALL. Pronounce it how you will but caramel always has two 'a's.
We are here to help "el caramelo"Hola!!!
Maybe you have doubts between:
Caramel; sugar & water
Sauce Caramel: the caramel when at room temperature, cream is incorporated in the "melange" to form a caramel sauce
Salsa de caramelo
PS That stuff about Caramel in English doesn't sound to Kosher to me.
I understand the frustration with spelling the word - the English language is falling apart, i get laughed at when i use proper grammar. My Mom has a theory about it that i think applies here. People just don't read anymore. When they spell, they spell phonetically, it is seen all over the internet (My newest pet peeve? Adults writing "dat" in a serious conversation instead of "that". Yikes!). But the original post asked if there were two different products. Absolutely not. The spelling is, of course, caramel, and i think the pronunciation is probably more like carIB-ee-uhn/ car-a-BEE-un. Sort of hard to solve ;-) When in doubt, Dictionary dot com has a button you can push and a voice will read the word. It's pretty spiffy. :)
A Google search can solve many of these questions. A woman today in another baking forum was freaked out because a recipe called for "copha", and was taking a lot of the chef's time. I just Googled it & found the answer in two seconds. Not because i'm extra smart, i just know we can look these things up that way. I think a lot of us are just getting lazy. Siigh.
3 syllables, "care-ah-mel", hence the two "a"s in the spelling. There was a discussion on this in e-gullet not too long ago, in which I pointed out the same spelling, pronunciation and 3, not 2, syllables. Regretfully since I am (a) a Canuck, and (b) a dirty sordid, food business owner, I was told in not too pleasant terms that since the pronunciation "car-muhl" existed in Wikipedia, I had no right to educate others on the proper pronunciation.
Personally I dont think there is anything different! They are both melted sugar products. I am a future chef & I watch the Food Network all the time! I have learned that Its just how people adapt language, just like people say pecan differently or tomato, even potato. Either way they are all delicious things, and its all just how you are brought up to say things.
Yeah exactly I was going to ssay I really don't think there is a difference between the two.
I came to this thread because I was curious about the carmel/caramel thing too-another thing that confuses the issue is that you can caramelize onions and other foods too =P
btw I make caramel sauce by boiling an unopened can of sweetened condensed milk for three hours, keeping the water level about four inches above the can at all times by topping it off with more boiling water from a kettle-if you want to try this, be absolutely vigilant about it, the can will explode if not submerged. Cool completely before you remove the can from the water, and you will have a delicious sauce for desserts
*eta: remove the paper label first (easier cleanup) and don't use those pop-top cans
Dolche leche (I think that's the right spelling) Very popular in central and South America.
Caramelization is the partial burning of sugar. Onions have some sugar in them, when you remove the water (cooking) this is easier to do.
I don't understand why you're addressing your comment and video to me.
Worth adding that while I agree that starting with whole milk (as opposed to sweetened condensed) makes for better, smoother dulce de leche, it's a lot of stirring for not all that much superiority compared to using canned, sweetened, condensed milk.
Edited by boar_d_laze - 4/25/12 at 3:40pm
Always thought carmel/caramel was a regional pronunciation thing?? Here in the Philly area... one "a". On Jersey boardwalk, it's CARMEL corn, even if sign at Johnson's has 2 a's. As for dulche de leche... I like results of a few hours simmering a can of sweetened condensed mik submerged in water.