Caramels are made by adding milk and fat to a sugary syrup that has been heated and continuously stirred until it reaches a light brown color.
As early as the 17th century, American women were using caramelized sugar and water to make candies.
Since it was an economical candy to produce, it found its way into many recipes.
Around the year 1850, someone discovered that by adding milk and a fat product to the cooked sugar mixture that a soft, chewy candy would be produced. It should be no surprise how quickly soft caramel became popular.
Bakers and pastry chefs use caramel to make a variety of desserts either as a featured ingredient, flavoring or topping. Depending on the consistency, it can be used as a syrup or as the glue holding together nuts and popcorn.
In a more pliant form, it makes great caramel apples. Cooked to a higher temperature the caramel can become brittle and is perfect for just that kind of candy making.
The longer caramel cooks, it takes on a deeper color and a darker flavor until the sugar becomes bitter and is no longer palatable.
HOW TO OBSERVE
The following are a few yummy caramel recipes for you to enjoy:
Use #NationalCaramelDay to post on social media.
HISTORY
The research by National Day Calendar® was unable to find the origin or the creator of National Caramel Day.
#NatinoalCaramelDay
@Goetzecandy
@JellyBellyUSA
@nichecinema
No comments:
Post a Comment