The Tale of Two Caramels Let me sum up. We use two different caramel recipes, one in the spring for caramel corn and one in the fall for caramel apples, hand-dipped chocolates (turtles), and just plain caramel hand-dipped. The conflict which caused my brain to go down totally unnecessary rabbit holes was why, since caramel is water, fat, and sugar, do we have two different recipes? Nobody could or would answer that cosmically important question, so I pulled out my science hat, which I admit hadn’t been used since my chemistry class in college 43 years ago, and figured it …
Caramel, the true color of Fall If you’ve just read the spring caramel post, hold on to your dentures because the fall caramel, with its simpler recipe, delivers a caramel with such subtle differences, that a peasant, unfamiliar with the nuances of culinary sublimity, fails to grasp the unparalleled importance of the need for two recipes. Don’t feel discouraged if you still wonder why we use two different recipes. You will want to read the Kent Merrell science behind the two caramel recipes, “The Tale of Two Caramels” click here. Here’s my mother’s recipe. Please note how pure it is. …
Corn syrup is simply a liquid sweetener. It’s a sugar made from cornstarch. Corn syrup comprises pure glucose, a simple sugar. Table sugar, the white crystal sugar I dump in my Cheerios and you into your coffee in the morning, consists of sucrose, which comprises glucose and fructose. …