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How to Make Homemade Caramel- The Easy Way

I love Caramel, and recently I discovered it was a great accompaniment to one of my old time favorite treats: Beignets. So how do we make our very own goowy and creamy concoction in our own home? The traditional way of doing it; which is simply melting sugar, watching it with hawk’s eye than adding cream and butter, sometimes does not yield the result that we want since sugar is a finicky substance and can easily burn. So here are Two easy and simple ways to get that nice caramel glaze for your perfect dessert of cake or ice cream.
Method I
This method scares me a bit, but it is the method to use if you don’t plan on using the caramel right away as it stores quite nicely.
1. Immerse closed can, at least 4 inches above the can, on its side in a pot of water and bring to the boil
2. Leave on a simmer or light boil for 2 to 2and a half hours, topping up with water as needed. Be careful and don’t let the water dry out. (If you ever let the water dry out, the can will explode. And you know hot, sugar is EXTREMELY HOT. So it can cause severe burns.
3. Remove from heat and let cool thoroughly before opening can. Don’t open the can while its still hot. The condensed milk should be thick and a nice caramel color and you can just pour out. You may also leave in the can until ready to use.
Method II
My preferred method, is just as simple, actually maybe even a bit more so. Just does not store as well as method I
1. Grab a can or two of your favorite condensed milk. I like Carnation and Eagle.
2. Pour condensed milk in a pan- fryer style or small boiler works fine.
3. Put it on medium-low heat, stirring continuously. (for 10-15 mins)
4. Once liquid has turned a nice dark golden color, it’s ready.
5. For a more saucy caramel, add a bit of warm water before turning off heat, stir than turn off heat.
Great on ice cream, cake, fruits and various other treats!

Nadege Fleurimond is the owner & business manager of Fleurimond Catering, Inc., an off-premise catering firm serving the NY/NJ/CT/MA areas. She is also the author of a Taste of Life: A Culinary Memoir, a humorous and heart warming compilation of recipes and funny anecdotes. (http://www.nadegefleurimond.com)
Please submit thoughts and questions pertaining to the column via email at [email protected]

Haitian Times

Haitian Times

The Haitian Times was founded in 1999 as a weekly English language newspaper based in Brooklyn, NY.The newspaper is widely regarded as the most authoritative voice for Haitian Diaspora.
Haitian Times
May. 05, 2012

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