The first step in making caramels is cooking the sugar to create the caramelly flavor we want-we caramelize the sugar.Ĭaramelization is the name given to the chemical reactions that occur when any sugar is heated to the point that its molecules begin to break apart. The first stage is all about flavor and the second is about texture. Making caramels is a two-stage thermal process. (For more on the French Pastry School and ThermoWorks, take a look at this video about why they use the Thermapen ®.) How to make homemade caramels As a vehicle for looking at what’s happening in caramel making, we’ll use a recipe that was developed just for us by our friends at The French Pastry School. As candies go, they’re delicious, widely appreciated, and easy to make, once you understand what’s happening. But caramels? They’re the entry-level, gateway-drug of candy making, and with good cause. Divinity can be daunting, fudge can be finicky, and nougat is a non-starter for some. When it comes to homemade candies, caramels are king.
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