The thick and gooey caramel sauce of your dreams is easier and faster than you think.
that rely on granulated sugar for structure, but given the level of investment involved, the last thing I want to do is waste that labor of love on a liquid caramel. Especially considering that traditional techniques can turn plain white sugar into a liquid caramel in 10 minutes flat. So save toasted sugar for recipes befitting its powdery nature, like, say,There are few people in this world who love corn syrup as passionately as I do.
That's because caramel sauces and candies are what professionals call a"noncrystalline confection." Due to its relatively low sugar saturation and its comparatively high percentage of fat, this type of caramel isn't conducive to the formation of sugar crystals. Since it's so easy to make a flawless caramel without it, I view corn syrup in caramel as a needless complication, with no obvious benefit.
It should be fairly obvious that stirring is a great way to help the sugar dissolve, but I've seen a freakish number of recipes online suggesting that stirring is a major no-no, and that the sugar and water should be"swirled together" instead. My only response is a massiveCaramel may be a noncrystalline candy, but if the sugar isn't fully dissolved in the first place, well, you're going to have problems.
Compared with just stirring two ingredients together like a normal person, swirling is vastly less effective, and far more likely to splash sugar crystals onto the sides of the pot. What I will say is that swirling the pan is an A+ way to ensure even caramelization once the sugar syrup has begun to caramelize, simply because stirring will coat your spatula in a thick candy shell.
Not that there's any need for even caramelization, though! If the syrup turns pale in some places and dark in others , the flavor will still average out into something deliciously complex.Okay, this is a controversial one, but here's the deal: Butter is a relatively delicate emulsion of fat and water. So delicate, it breaks as soon as you melt it, never to become creamy and smooth again.
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