The world of

Caramel
Presented by Chef Tootie Perez
 The world of

Caramel
Presented by Chef Tootie Perez
Caramel
created by cooking sugar to a high-
enough temperature that it begins
to brown—or caramelize.

Originated from an arab word "kurat

al milh" or "sweet ball of salt."
Caramelization
the process of browning of
sugars.
Occurs when carbohydrates
like sugar are heated to
temperatures of 300°F or
higher, volatile chemicals are
released which produce a
characteristic brown color
and caramel flavor
 " "
Caramelly

sweet, nutty and toasty flavor that has a hint of maple and rum.

When sugar is mixed with cream and butter, it creates a flavor

that is sweet & rich but not overpowering. And it also produces a
lingering aroma and aftertaste.
 Two ways of making Caramel

Dry Wet
Method Method
Dry Caramel
is when you caramelize the sugar
without adding any water or corn
syrup.

 Wet Caramel
when the sugar is hydrated with water before caramelizing.
Ingredients
 Granulated

Sugar
the main ingredient in
caramels.
Butter and Cream
two key ingredients that give flavor and
texture to your caramel.
Invert Sugar
Vanilla
Salt
Brown Sugar
This is not used by many since brown sugar
is made of granulated sugar and molasses
and when using this, its actually more
sweeter and you will have a hard time to
decipher if its already caramelizing or not
since its brown naturally.
Tools to make Caramel
 stages of

Caramel
Light Caramel: 340° to 350°F
Color: shades of very light
amber.

Flavor: has a mild, delicate

flavor similar to that of maple

candy
Use: brittles, and hard
candies, and used to glaze
savory items that have
additional cooking time.
 Medium Caramel: 355° to 360°F
Color: light brown color

Flavor: nutty smell, and a

sweet caramel flavor.

Use: Caramel Sauce, chewy

caramel candy, caramel

apples
Dark Caramel: 365° to 375°F
Color: deeper amber color
Flavor: stronger,

nutty
caramel flavor.
Use: Sweet top of caramel

flan/creme caramel, pairs well

with bourbon and cinnamon.
Very Dark Caramel: 380° to 390°F
Color: Deep reddish brown
Flavor: Strong aroma of

caramel and hints of molasses

Use: it balances really well in

rich ice creams, sweet

frostings or as a glaze on
cakes, and when paired with
bold ingredients like salty nuts
or espresso.
 Caramel Pairings
Apples
Fruits Spices Nuts: Coffee
Mangoes Cinnamon
Apricots Passion Fruit
Almonds Espresso
Cumin Hazelnuts
Bananas Peaches Chocolate
Cherries Nutmeg Macadamia
Pears Cream
Tropical Fruits Vanilla Peanuts
Plums Ice Cream
Lemon Rhubarb Sesame Seeds Pecans
Lime Custard
Cream Cheese

 Caramel
Applications
 Milton Hershey &
Lancaster Caramel
Company
Popularized Caramel Chews in

the United States in the 1800's.

 Myths on caramel
You can’t stir while cooking caramel.
You need a candy thermometer to make
caramel.
Making caramel is hard.
Toffee, Butterscotch & Brittle is also
caramel.
 Tips and tricks
Get your water & pastry brush/torch/bowl ready.
Use a saucepan three times the volume of the
amount of sauce you're making.
Prep your ingredients beforehand. Focus on your
caramel.
Texture and color is subjective.
After making caramel, wash down the inside of your
pot with boiling water to disolve sugar crystals.

 Tips and tricks

Pay attention & be careful!

CARAMEL SAUCE
DEMO
Tasting
·Light, Medium & Dark Caramel
·Comparative Testing - black coffee without and with caramel

·Chocolate: Coffee Caramel Truffles

(Coffee Caramel Ganache, Dark Chocolate, Rice Crispies)
·Cake: Exotic Caramel Cake
(Chiffon, Coconut Mousse, Mango-Passion Fruit Caramel,
Mango Gelee, Piped Caramel, Coconut Sable)
·Bread: Kouign Amann
 Thank you!
Have a sweet morning :)