Bourbon Caramel Candy Recipe - A Spicy Perspective (2024)

FAQs

What is the difference between caramel sauce and caramel candy? ›

Caramel sauce ends up being a soft-set caramel candy in the fridge, and if you let caramel candy sit out in a warm room, it becomes almost a thick caramel sauce. The two are on a continuum that starts with granulated sugar and ends with carbonized sugar.

Just keep the flame low to keep it from going too far. If the temperature gets too hot and the caramel becomes too hard as it cools, you can put it back in the pan with a couple of tablespoons of cold water to try and save it.

The flavor of caramel is often described as sweet and buttery, with a creamy texture. Caramel can be made with varying ingredients, which affects the overall flavor. Some caramel is made with brown sugar, giving a molasses flavor along with a buttery taste.

Brings indulgence. Caramel is all about indulgence and it satisfies everybody's sweet tooth. It can also help to add multi-sensoriality as consumers are looking for an intense sensorial delight. From soft to gooey and crunchy textures, different shades of golden and characteristic tastes, caramel has a lot to offer.

Caramel sauce results either from cooking sugar until it browns or by thinning melted caramel candies. When a recipe calls for melting caramel candies, you can use a homemade caramel sauce to replace the melted caramels.

This wee amount of acid prevents any crystallization—from subtle graininess to total disasters. In other words, it leads you toward the smoothest, shiniest, silkiest caramel sauce.

If too many bits of sugar get stuck to the side of the pan, they will harden and can cause the caramel to seize or become gritty or grainy when you add in the butter and/or the cream.

Burning most commonly occurs when the caramel is left for too long on the heat source or when the temperature is too high. Watch out for the color of the caramel too, it should not darken too much. Burnt caramel can also be tricky to remove from pans so don't let your guard down during this fairly quick process!

Butterscotch vs Caramel

The difference between butterscotch and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas butterscotch is made with brown sugar and cooked to 289 degrees Fahrenheit.

The difference between caramel and toffee is greater, as caramel has a more liquid consistency and is usually pure sugar (it doesn't contain butter or flour). Still, the taste of caramel, fudge, and toffee is relatively similar, as they are all made from mostly sugar (as well as butter in the case of fudge and toffee).

Why does my caramel taste weird? ›

If your caramel sauce is bitter, it could be that your sugar burned. Lower your heat and pay attention to the color of your sugar; it should be no darker than a medium tan.

The first recorded type of caramels were hard candies that date back to the 17th century. Early American settlers cooked sugar and water together to make quick treats for their children. The ingredients were simple and affordable, making caramel a staple in many early households.

A study from the University of Florida discovered that the brain releases endogenous opioids, a heroin-like chemical, when you eat something sweet, salty or fatty. When the three of those are combined, it sends your brain into overdrive.

Dogs cannot eat caramel. This candy contains a lot of sugar, which can harm your dog's health and lead to dental issues. Though not toxic to dogs, caramels are dangerous for dogs with diabetes and are not a nutritious dog treat.

When creating caramel, there are typically two different versions: wet caramel and dry caramel. Wet caramel refers to caramel that has been made by adding water to the sugar during the heating process.

Caramel sauce is easier to mix and dissolve, and it also has a richer flavor because of the dairy / fat. If you want to use it to decorate your coffee (hot or iced) on top of the whipped cream, I'd recommend syrup because it holds well in lower temperatures and it is better to make drawings.

Dulce de leche directly translates as 'caramel sauce', which felt like the perfect name for this 1 ingredient caramel. With origins in Argentina, dulce de leche is a thick caramel originally made with reduced sugar and milk.

Light caramel has a light golden brown hue, while dark caramel features a dark amber color with a slightly more bitter taste than light caramel. Various candies, confections, desserts, and beverages are made with caramel. Desserts such as flan and creme brûlée even contain a topping of caramel.