Sugar Savvy

Caramel is the creamiest and yummiest of all the sweet tastes.  From creme brulee to ice cream topping, this mixture is versatile and can jazz up even the most dull dessert.

Caramel is a mixture that is produced when sugar has been heated until it melts and becomes a thick, golden brown liquid.  As you continue to heat it, the color will darken and the flavor will intensify.  Sugar can be caramelized by two methods - wet (sugar is dissolved in water and then boiled) or dry (sugar is heated alone until it liquifies).  When it cools, it will harden until cream or butter is added, making it into a chewy mixture.

Unless you’re well-versed on how to make candy, making caramel can be a daunting task.  Getting the sugar to the correct temperature without burning it, then transfering it before it cools - it’s enough to make you just buy your own and call it homemade.  However I found a gem of a recipe that makes a light, caramel sauce that is perfect for dipping cookies or fruit in, or for glazing brownies and cakes with.

Mix 1 cup of brown sugar and 2 tbsp of flour in a small saucepan.  Add 3 tbsp butter, 1/4 cup of milk and cook over medium-high heat until mixture comes to a boil and let boil for 1 1/2 to 2 minutes.  Remove from heat and let cool for 5 minutes.  Beat mixture with a wooden spoon until glaze begins to thicken.  Mix in vanilla and continue to mix until the glaze reaches the consistency of thick honey.  If the glaze doesn’t thicken up, add cornstarch a teaspoon at a time while it’s still warm and that should give you the consistency that you need.