CARAMELO......A GOLDEN TREASURE.......

DREAMZ ALWAYS INSPIRE & MORE SO IF THEY HAVE ANY TO DO WITH CARAMEL & SCOTCH'S SO THERE I WAS GOING THRU THE MAX SITES I COULD THAT HAD CARAMEL WRITTEN WITH CONFIDENCE,I MAY NOT HAVE ALL THE INGREDIENTS BUT THEN WHAT ARE SUBSTITUTES FOR!!

LIKE FOR CORN SYRUP I COULD ADD MY MAPLE SYRUP THTAS ONLY 2% MAPLE AND MORE OF C.SYRUP OR EVEN MY FAV GOLDEN SYRUP TOO ; FOR HALF & HALF FOR THE LIGHT CREAM & FULL CREAM I HaVE NOT...........................
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.

NOw there are 2 types of caramel,that is dry where u burn sugar directly & wet where u add h2o with sugar and burn ie caramalize. Yeah there is a very small line from caramel to burnt sugar & then u start again but sugar aint as expensive as some of the ingredients are &when ur passionate abt food then u have nothing to worry about as ur senses ie here sight & smell will have excited conversations with the caramel &as it bubbles away, ur senses will tell u exactly when to stop or when its just done.

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

-1/4 cup & a little more white sugar, after that.stir till just the sugar dissolves n then leave it alone swirling with the pan time in between till its a nice dark amber,ok now thats ur job done on the flame,off the flame u go

-add a big blob of butter,1tbh will be quite enuf i thought but i added more any way&i used salted mind u.

-whisk well
-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)

NOTES:-

• 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

 But my transport to joy was when exactly the next day one of my bros picked a squeezy of hersheys caramel sundae topping & when we all tried it on our dessert later well my caramel won hands down,that without any french butter or swiss full cream or m.bourbon vanilla....oh but i love the squeezy non-drip bottle no doubt!
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