Caramelization is the sweet dance of sugar under heat, transforming from crystalline to a rich, golden elixir, a testament to the delicate balance between time and temperature. ~Unknown
I’ve never made caramel candy myself, but I do confess that I love caramel far more than the ubiquitous chocolate. As I was treating myself to a chocolate-covered caramel with sea salt, I began to wonder just how long humans have been hankering over half-burned sugar.
It all depends - desired as a food or something else?
Every site about caramel I’ve landed on has a similar story about the origin. Strictly speaking, the recipe came from Arabs over 1000 years ago, when they mixed water and sugar to create a “crystalized liquid.” The Magnum Ice Cream page tells us that this initial concoction had nothing to do with food, however. It was created for cosmetic purposes–sugaring and waxing the skin. We (the human race, collectively) didn’t enjoy the current type of caramel until around 1860 when someone had the sweet idea of adding milk and actually consuming a mouthful. But, wait. Let’s back up a little.
Another source, Coeur de Xocolat, states that the confection’s popularity began to expand in the 14th century, in Brittany. The region had a good supply of dairy products in quantity and quality. Beyond the milk and cream, though, it produced salted butter. Now we’re talkin’. Perhaps the addition of this ingredient gave the Brittany caramel a distinctive flavor that is similar to what we enjoy today. Either way, a solid win.
How caramel is made these days
Too often the answer to questions is, “It depends.” So it is with, “How is caramel made, now that we have fancy cooking equipment?” There are too many variables, both with the volume and types of caramel. Here’s one way, simplified from The Tough Cookie site:
Combine sugar with water at a 4:1 ratio in a HEAVY saucepan.
- Stir over low heat until all sugar crystals are dissolved.
- Increase heat to medium and stop stirring.
- Watch for the sugar to turn brown at the edges of the pan and (once or twice) use a heat-resistant whisk or spatula to stir away from the sides to assist in even caramelization. Remove from heat when the color is golden (yes, a judgment call).
- Cool quickly by setting the pan in an ice bath or add cream/butter.
If you bring the process to a halt too quickly, you won’t have caramel. Maybe sauce, I guess. If you wait too long, the mixture will be bitter. Sounds tricky. I’ll just buy mine at Buc-cee’s.
Yes, chocolate is king, but ...
I don’t know why, but one caramel producer (Barry Callebaut) found it necessary to list reasons why people love caramel. You know, in case you need more ammo in your sugar tooth. I won’t dump the whole load on you; his ideas aren’t ground-breaking, anyway.
Here’s his first: eating caramel is a sensory delight because it’s not only chewy and sweet, but the flavor is complex with sugar, dairy, and perhaps salt. Do we really care that it’s a complex experience? No, not much. Second, Barry attributes caramel’s popularity to its varied applications (topping/filling/icing), but I think that’s primarily a reason for its heavy exposure. Lastly, caramel appeals to all generations and textural preferences. While it can be as smooth as silk or as crunchy as fall leaves, this candy appeals to all generations and every textural preference. Fair enough.
Here are some facts you might not know, courtesy the aforementioned Coeur de Xocolat:
- Caramel is added to chocolate more than fruit or nuts.
- The word caramel is probably derived from the Portuguese word carmelo. How did Portugal get into this conversation? No clue, and be aware that this is but one of the naming explanations you might find.
- If King Philippe VI of Valois had not exempted the tax on salt for farmers in Brittany (circa 1343), our candy might not taste the same now.
And to finish up, the NIH tells us that European caramel is different. There’s a shocker. American caramels are lighter in color and has more of a dairy flavor than the more caramelized European candy. As I mentioned in my July 18, 2024 post, things are not always what they seem. If you are shopping for sweets in an unfamiliar land, chances are the flavor will be a surprise. But, honestly, if the preparation involves caramelized sugar, how bad can it be?
I would love to finish off this piece with direction on pronunciation, but that might get sticky. According to a survey by Werther’s, 55% of those surveyed (overall) pronounce it one way and the other 45% drop a syllable. Why? This may be one of those things my readers and I just have to part ways on. I think I’ll sit in quiet contemplation with a caramel (kerəməl), perhaps one covered in chocolate (CHäk(ə)lət).
Either way, it’s a winner! 😋
A rose by any other name, and all that. 😉
I love caramel, and I don’t think it would be any more difficult to make than divinity, but what do I know? My niece makes it every year at Christmas, and it’s delicious.
You are probably correct. I just know more about making divinity, given varying degrees of success as a result of pan weight, humidity, and my level of attention. I’ll give it a shot soon and let you know how it went.
Fun read, Gayle, but bad for my diet😀
One thing I do not dispense is nutrition advice, as evidenced by my posts on whiskey and cotton candy. 😉
Never been much on sweets, once you get past New York Cheese Cake or maybe a Strawberry Pie with a load of whipped cream. I think mom made rock candy by cooking down sugar and water which seems a first cousin to caramel. If caramel went away totally, i would be the last to notice it.
You forgot homemade apple pie, but ok. Seriously, I’m not a sweet freak, either, but I do love caramel. I do remember Mother making rock candy in an iron skillet. I need to figure out how to do that.