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 …
Spring Caramel In the article about caramel’s history, we focused on the four ingredients that make caramel the masterpiece that it is; sugar, water, and fat. When I readied to share the recipe for the caramel that we dip, to my utter shock, I found additional ingredients, corn syrup, vanilla, and a touch of salt. That discovery demands an explanation, or clarification, or rebuttal, whichever you choose. Was the previous article wrong, naive, or just inaccurate? So, delving into the corn syrup ingredient controversy, I found myself vindicated. Corn syrup is not an additional ingredient at all, it’s just another …
Even though hand-dipped chocolates only come around our place during the holidays; milk and its teammates hang around our house year-round. Let’s look at each in relation to hand-dipped chocolates.
We’ve got heavy cream, heavy whipping cream, whipping cream, cream, evaporated milk, canned milk, condensed milk, sweet and condensed milk, half-and-half, whole milk, 2% milk, low-fat milk, and nonfat milk, which my grandchildren, when given non-fat or skim milk, claim, are just white water. …