so awoke early(not very)morn all brite eyed & bushy tailed but then thats what caramel & a lot of or most things in life do to me.
yeah im catching more than a dozen a recipes around & whatever articles i can come across the web to see what me can learn about caramel,caramelts & scotches&butterscotch recipes .
trying to figure out the differences between scotch &caramel is as different as the number of different recipes for caramel but i guess its also the addition of brown sugar(but then a few caramel recipes also have brown sugar & im no expert)but i personally like to start from scratch with burning white sugar but then the i aint sure about the brown sugar sold here(no molasses me thinks ).
ok now getting down to making the caramel
-went 3 tbh of maple syrup(its 2%maple,more of corn syrup honey...atleast i hpe actually)heat
-add a big blob of butter,1tbh will be quite enuf i thought but i added more any way&i used salted mind u.
-a quater cup of medium cream warmed up(what is the micro for honey?)
-ok now where's my vanilla essence dear? home made,bourbon &i love to believe those are gourmet beans ok
Its caramelly & creamy but i would have loved it a darker hue!!!!(but then the hersheys is the same color if not lighter)
- caramel is dealing with 300*c of boiling sugar so caution ,its really hot!
- u'll have to let ur sniffing powers take over to tell u when its done
- u can adjust the butter & cream quantity,experiment was my keyword
Ofcourse as soon as me saw the bottle i was raptured into a delight to behold all happy clappy ,as broke open the seal & opened my jaws wide for a direct topping ,my moment of pride being that boy!,i managed to get a good caramel first time round though i know not whether hersheys caramel is a good products or something i can look up to!!!
i could gaze at these pics since the caramel's long over & drool lll lll