Add liquids slowly and carefully while wearing long sleeves or oven mitts in case the mixture does splatter. There’s no need to do this vigorously, a gentle swirl every now and then is just enough. Otherwise, let it be. Simmer Until Golden Brown Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. See “What Is the Texture of This Salted Caramel?” in the post above. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using. Add approximately 2 tablespoons of syrup to your favorite drinks to enjoy! Turn it Into Salted Caramel Syrup

Brian Edwards, "Salted Caramel—that ubiquitous flavour which is actually only as old as Star Wars", Daily Mirror,Feb 25, 2015 Almond extract is a great substitute for caramel extract, but keep in mind that it has a strong almond flavor. Many people prefer almond extract to caramel because it is strong, sweet, and has the distinct flavor of almonds. Golden syrup is a kind of sugar syrup made by refining sugarcane or sugar beet juice into sugar. In simple words, you obtain this syrup by treating sugar with an acid (mostly lemon juice.)You can always consider going for caramel as a substitute for caramel extract. It is easily available from grocery stores, or if you have the patience, you can easily prepare caramel at home. It’s important to remove it from the heat once the color turns, so it doesn’t continue to caramelize or burn. Since oven temperatures (especially gas vs. electric) vary, and pan size, it’s more important to watch for the color change, rather than an exact minute of time. To make butterscotch candy, you need two ingredients: brown sugar and butter. They get melted together and just like with caramel, the brown sugar molecules start to break down and, thanks to the molasses found in brown sugar, caramelize to form a deeper and richer flavor compared to the one of classic caramel. Caramel sauces and candy you can find in supermarkets are mass made. They contain low-quality ingredients, tons of unhealthy artificial coloring and flavors, as well as preservatives and corn syrup. On the other hand, gourmet caramel is made only from high-quality ingredients such as sugar, butter, and cream. It contains no preservatives or artificial flavoring, making it not only a lot tastier but a lot better for you as well. So far, so good – the process seems simple enough, as long as you pay attention and have patience, but what can go wrong when making caramel? Let’s find out.

At Nature's Flavors, we've perfected our natural flavor powders for cooking and baking, including our fan-favorite, natural caramel flavoring powder. This buttery, salty flavor enhances every dish, dessert, or beverage it’s paired with, bringing people a rich caramel flavor in every bite or sip. There are two methods that are considered to be classic: wet and dry. The dry method involves taking sugar and heating it in a dry pan until it turns into a brown liquid. You should pay special attention to the process when doing this, as the sugar starts darkening rapidly and less evenly due to hot spots in the pan. It’s also helpful to use a wide pan so that you can spread the melting sugar into a thin layer that browns evenly. The English word comes from French caramel, borrowed from Spanish caramelo (18th century), itself possibly from Portuguese caramelo. [4] Most likely that comes from Late Latin calamellus 'sugar cane', a diminutive of calamus 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieval Latin cannamella, from canna 'cane' + mella 'honey'. [5] Finally, some dictionaries connect it to an Arabic kora-moħalláh 'ball of sweet'. [6] [7] Sauce [ edit ] It’s really important to start with a heavy-bottomed saucepan with tall sides. Thin pans can cause the sugar to melt unevenly, leading to burnt sugars. The pan also needs to be large enough to protect yourself from boil-over or any hot sugar splatters. The minimum size we recommend is a 3-quart pan, although you can use a larger, more common 4-quart saucepan (like this Cuisinart stainless steel saucepan). Multi-clad stainless-steel is a good choice here as it heats evenly, and its light color allows you to view the color changes as the sugar cooks.Caramel extract, when homemade, may fall short of flavor or consistency. But it can work as a fine alternative for store-bought caramel extract. What To Look Out For You can pair many foods with caramel, both sweet and savory. Our top recommendations include roasted nuts (such as peanuts, almonds, or pecans), chocolate, and apples. Along with that, caramel candies are an excellent pair for a quality glass of bourbon or scotch and a great sweet treat to go along with your coffee. 8. Can I Use Caramel in Drinks?