Fleur de Sel Caramels Recipe | My Baking Addiction (2024)

FAQs

What is in the middle of caramel cream? ›

In the center of the caramel is a decadent cream. And, Caramel Creams® still use the same original vanilla flavor that was introduced by Goetze's Candy back in 1918. Today, Caramel Creams® are available in three flavors year-round, "Original" Caramel, Caramel Brownie and Oreo®.

The main ingredient in caramel is sugar. However, depending on the recipe you use, you may have to incorporate butter, heavy cream, water, or corn syrup as additional ingredients. High-quality, real caramel is always made with three basic ingredients and those are sugar, heavy cream, and butter.

By substituting milk and butter for cream, you eliminate the need to run out and buy an extra ingredient -- you likely already have these two on hand. The resulting caramel may be thinner, but when drizzled atop your favorite dessert, you likely won't be able to taste or notice the difference.

Ok you may not have known this but, ~newsflash~ caramel is literally just cooked sugar with a little bit of butter (for stability) and heavy cream (for flavor & mouthfeel) stirred in at the end. The longest (and “hardest”) part of making caramel is just toasting and melting down the sugar at the very beginning.

Caramel can be produced in so many forms such as, sauce, a chewy candy, or a hard candy because of how much of an ingredient is added and the temperature it is being prepared at.

Some form of dairy — typically butter and/or heavy cream — is usually added to the mixture at either the beginning or the end of cooking. This addition makes the caramel richer, thicker, and lighter in color, lending more viscosity and rounder flavor.

Butterscotch vs Caramel

The difference between butterscotch and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas butterscotch is made with brown sugar and cooked to 289 degrees Fahrenheit.

For these homemade caramels you want a heavy-bottomed stainless steel pan. I recommend using a pan that does NOT have a nonstick coating. Heavy-bottomed simply means the pot or pan has a thicker base. It shouldn't be thin and tinny.

The water evaporates, leaving sugar crystals behind. If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden. The result? Gross, grainy caramel that is unusable in most recipes.

Why does my homemade caramel taste bitter? ›

Follow the recipe carefully, and never melt your caramel on your stove's highest setting—it will cause the caramel to scorch and taste burnt. Once it gets a burnt or bitter flavor, it can't be saved. Luckily, sugar is inexpensive, so you can always start over!

Cow Tales® were launched in 1984 as a stick-shaped, chewy caramel filled with cream - an elongated version of our Caramel Creams® candy. Try our "original" Caramel and Caramel Brownie Cow Tales® year-round, and our seasonal Strawberry Smoothie and Caramel Apple flavors.

It is buttery and perfectly sweetened with brown sugar. A pinch of salt boosts the flavor, while heavy cream adds to its luscious texture. The brown sugar is dissolved into and caramelized in melted butter. You'll then add salt and cream, boil it for a few minutes, and remove it from the heat.

Unlike caramel sauce, which is made by browning sugar and then adding cream and butter, dulce de leche is made by gently simmering milk and sugar together for over an hour until it's thickened and golden (swap out the cow's milk for goat's milk and you have cajeta).

Basic caramel has sugar, milk, and butter in it, and is then brought up to a high temperature until it all thickens up. By starting with condensed milk, we already have milk and sugar combined and it is already partially thickened, so caramel is made more quickly.