Blond, sweet or salty, inviting and enveloping. Caramel gives that extra touch to desserts, making them greedy and irresistible. But do you know how to make caramel correctly? It is not as difficult as it seems, preparing it is really simple and trust me, once you learn the few and simple rules to follow you will not be able to do without it. How to use it? To glaze desserts or to prepare a crunchy almond, to variegate an ice cream both in its savory version and in its sweet version, or to make popcorn more delicious. Obviously, there is no single version of caramel, there is traditional caramel, the one that resembles a toffee and then the salty one!

How to make caramel
Remember: the recipe for preparing the caramel will be the basis for preparing all the other versions… Easier that way! Now get to work and get these ingredients and tools: 250 g of sugar, a few drops of lemon juice and 2 tablespoons of water; the ideal tool is a small pot (preferably copper) with rounded edges or a classic pan. Do not use pans with vertical walls: the internal corner would risk burning the sugar and you would have to do it all over again!
Well, now that you have prepared everything you need, start by putting 2 tablespoons of sugar, water and a few drops of lemon juice in the pan or pan. The flame of the stove must be very low, the sugar must dissolve very gently and without burning. As soon as it has melted, add two more tablespoons, melt and continue adding 2 at a time until you have finished it. Gradually the caramel will take on a nice dark amber color turn off the heat. Done! Easy right? Now, your dry caramel can become the basis for preparing a tarte tatin, or for icing a vanilla ice cream. How to keep it? To keep it liquid, transfer it to a jar and place it in the refrigerator, it lasts up to 6 months.

Toffee-like caramel
This version of the caramel makes us feel a little like children, bringing us back to the moment when we unwrapped the beloved ones MOU candy! A full-bodied and dense sauce that at the sight recalls the dulce de leche. To prepare this variant you will need to add 250 ml of fresh cream for desserts to the basic recipe, it will be the cream that gives body to your preparation. Now that you have prepared the dry caramel, remove it from the heat and add 250 ml of cream a little at a time, stir with a spoon until the cream has completely blended. Return the saucepan to the flame (always very low) and stir again for a few moments to thicken the sauce. Toffee-like caramel is great for variegate And garnish ice cream, semifreddo, panne cotte and Bavarian cream. And the duration? Simple, this too can be stored for up to 6 months in the refrigerator.

Salted caramel
To prepare salted caramel, it is also necessary to start from the basics. Then, once the traditional caramel has been prepared, add 190 g of fresh liquid cream, 120 g of cold butter and 10 g of fine salt. Once the caramel is golden, remove it from the heat and unite the cold butter into chunks and gradually add the salt. Jumbled up with a whisk until the butter has melted. At this point add the hot cream and continue to mix with a whisk until you get a perfect soft and salty caramel! If you want a fluffier and softer caramel, you can add 1 teaspoon of baking soda at the end of cooking.

Salted caramel popcorn
Irresistible. A recipe of American import which over time (very little time) has also conquered our palates. Start preparing the popcorn by pouring a drizzle of oil into a large pot with high sides; pour in the grains and add a pinch of salt. Let them pop until they all open! Now, prepare the salted caramel, once it is ready do not remove it from the flame, add the popcorn and continue mixing, mixing them well with the caramel. Make sure they are all perfectly covered. Let them cool completely on a baking sheet lined with parchment paper.

Cinnamon flavored caramel
Spicy. It is ready in a few minutes, you will only need 250 ml of cream for desserts, 1 cinnamon stick and 100 g of sugar. First bring the cream to the boil with the vanilla pod, once it reaches a boil, turn off the heat and move the saucepan; leave the cream to infuse for about 30 minutes. At this point, prepare the caramel by melting the sugar. Done? Okay, now add the flavored cream (of course you will need to remove the cinnamon stick first). Keep stirring until the cream is completely blended with the caramel. Use it to fill or glaze cakes.

October 2021
Giulia Ferrari