All things caramel

Published Nov 2, 2017, 12:38 am IST
Updated Nov 2, 2017, 12:38 am IST
Who doesn’t love the complex and rich taste of golden-honey coloured caramel?
Nutritional Information 69 gm of caramel topping  Calories — 103 Kcal Protein — 0.62 gm Carbohydrates — 27.2 gm
 Nutritional Information 69 gm of caramel topping Calories — 103 Kcal Protein — 0.62 gm Carbohydrates — 27.2 gm

Caramel or liquid gold, as some may call it, has so many adjectives — sweet, sticky, buttery, salted-sugary goodness. In reality, caramel is a medium to dark-brown confectionery product made by heating a variety of sugars. Proper heating and temperature control is required for getting the correct outcome — which is indicated by the golden brown colouring of the caramel. 

The technique also determines how simple sugar can develop complex and exclusive aromas and flavours. Caramel itself doesn’t take long to make, only a short 10 minutes. However, it has to cool down completely before using it in a recipe. Also, remember that caramel thickens as it cools. It can be eaten as a candy, a flavouring in puddings and desserts or even as a topping for ice cream and custard. The honey-coloured liquid can also work as a binding agent for caramel corn and peanut brittle, or mixed with cream to make a sauce.


Caramel Popcorn
(Caramel popcorn is easy to make and an all time favourite snack for the kids. The popcorn is popped first and then coated with the prepared caramel to give the caramelised flavour)

1 cup butter
2 cups brown sugar
½ cup corn syrup
1 tsp salt
½ tsp baking soda
1 tea spoon vanilla
5 quarts popped corn

Caramel PopcornCaramel Popcorn

In a saucepan, heat sugar, butter and corn syrup over a low flame. Bring to a boil and stir constantly for about three to four minutes. Remove the pan from the flame and add vanilla and soda. 

Caramel PopcornCaramel Popcorn

Pour the ready mixture over the popped corn and stir it well until the popcorn is properly coated. Keep some aside for garnishing. Now, place the caramel popcorn in a preheated oven and bake it at 2000 C for about 45 minutes. Stir the popcorn every 15 minutes and let it cool well before breaking it into pieces. Enjoy your popcorn in a bowl and drip some caramel sauce as garnish.

Caramel Sauce

1 cup sugar
¼ cup water
¾ cup cream
2 tbsp butter
¼ tsp lemon juice
1 tsp vanilla essence

You can add a pinch of cinnamon to the caramel sauce for flavourYou can add a pinch of cinnamon to the caramel sauce for flavour

In a pan, make the sugar syrup. Add the lemon juice in the mixture and boil it till it achieves a golden honey colour. Stir the mixture constantly. 

Caramel SauceCaramel Sauce

Once the mixture is ready, remove it from the flame and add cream and butter to it. Mix it till it gets smooth and thick. Now, pour the vanilla essence in the mixture and let it cool. Store the sauce in a container. You can use the sauce to garnish custard or top desserts.

Pear Caramel ToastiesPear Caramel Toasties

Pear Caramel Toasties

500 gm apple pears, sliced
30 gm butter
70 gm brown sugar
8-12 bread slices
50 gm butter to brush
100 gm cheese

Melt the butter in a non-stick pan. Sauté in the pear slices to coat. Sprinkle some sugar and allow to cook for three to five minutes. When the pears are soft and caramel has been formed properly, remove the pan and let it cool. 
Assemble the sandwich by topping the bread with pears and crumbled cheese. Brush the sides with butter. Place this in a toaster and toast until crisp. Drip caramel sauce on top of the toasties for enhanced taste, before serving.

Caramel ApplesCaramel Apples

Caramel Apples

8-12 small apples, 
refrigerated until cold
½ cup water
1 1/3 cup sugar
A pinch of salt
225 gm heavy cream

Cut the apples and fix them on popsicle sticks. Keep them in a fridge. Take a pan and add water, sugar and salt, and cook on low heat. Stir the mixture, until it comes to a rolling boil, which will take about four to five minutes. Now simmer without stirring until the mixture gets a golden honey colour. Remove the pan from the flame and add the cream. The mixture will splutter, stir it well and boil it again for five to six minutes. 

Let the sauce cool down and then dip the cold apples in the mixture. Let the excess caramel drip off and place on a parchment paper. Remember, the sauce must be a little hot and not boiling hot when the apples are dipped. Let the apples set for 15 minutes at room temperature and serve.