Dr. Oetker Caramel Flavour, 35ml

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All run-on sentences and obvious statements aside, this caramel simple syrup is truly a thing of miracles. In fact, I didn’t think it could be done. I thought I would just have to have the store-bought variety if I wanted homemade caramel lattes. I also used ChefMaster gels to make these stunning fall colors. Honestly, I still refer to THIS ChefMaster color mixing chart a lot and used it to make most of these colors.

What’s sweet and buttery and rich and basically the most amazing thing you can imagine making at home for your coffee?! That’s right, homemade caramel syrup is what! Additionally, you can add another ingredient to the mix. Typically, crystallization occurs in a pure solution; however, if you add just a bit of corn syrup, you minimize the possibility of crystal seed triggering a chain reaction. If you don’t want to use corn syrup, a few drops of acid (like vinegar or lemon juice) will do the same job, as they break the sucrose into glucose and fructose. Serving sizewill vary depending on how much syrup you use per drink, etc. This recipe yields a little more than 3/4 cup of syrup.Vanilla Extract: I like adding a little vanilla extract to round out the flavors and give the syrup more depth. If you have it on hand (like, maybe from this caramel cream cheese dip?), use caramel extract for more of a deep caramel flavor. You can also leave it out if you prefer.

If your caramel does seize up, simply add more water to the mixture, reheat and try again. The water will help the sugar crystals dissolve again. All you have to do is wait for the water to evaporate! Caramel Sauce-Making Methods: Dry Caramel vs. Wet Caramel But fret not, as there are many substitutes for caramel extract that give out the same taste and results. I have chosen and listed the best ones for you! Substitutes For Caramel Extract Once you have the bowl with the caramel sauce, you can warm it up a bit by placing it above a pan of boiling water. Don’t warm it up too much, just enough to make the coating process easier. When it comes to the color of caramel extract, you know it already. It is dark brown in color and has a thin, watery consistency that makes it easy to blend well with other ingredients in your recipe. Uses of Caramel Extract If you don’t have a thermometer, you can approximate your measurements by dropping a spoonful of the hot caramel into a bowl of ice water. The caramel will seize up, and its consistency once it does so will give you a sense of its temperature. If the caramel forms a pliable soft ball, for instance, it’s around 240°F. If it forms a hard ball, it’s between 250°F to 260°F, etc. Sometimes recipes will even use the descriptors below to specify the stage your caramel should be cooked to. Stage

The idea of making caramel strikes fear in the hearts of even the most experienced bakers, but it doesn’t have to.

Pour the water into a 3-quart (or larger) heavy-bottomed saucepan. Add the sugar and whisk lightly with a fork to incorporate it into the water, taking care not to splash onto the sides of the pan. Heat the mixture over medium heat for about 6 to 8 minutes. The sugar will start to melt at 320°F, and it will soon caramelize. When the sugar becomes honey-colored (around 340°F), reduce the heat to low and continue cooking until the sugar is amber-colored and reaches 360°F, about another 5 minutes. Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired. Once it’s completely cooled, you can store it in a squeeze bottle (with a lid on the tip) to easily drizzle out the syrup into drinks. By pouring your fudge into a pot with a little water, you may transform it into a sauce. In general, this makes it much easier to measure, pour, blend in, and work with. Don’t have caramel fudge? Well, I have something better! Try the Harry Potter Butterbeer Fudge ( it’s half caramel). 12. Golden SyrupPut chocolate pieces in the bowl and wait until they’re fully melted. If you want a more liquid consistency, you can add in some coconut oil. Caramel and butterscotch are two distinct flavors. Despite that, many people confuse the two due to the rich sweetness and toasted flavor. If you don’t have any other options, melt some butterscotch candy and replace the caramel essence with it. Salted Rosemary Caramel Sauce is made by combining all ingredients — sugar, boiled cider, cream, butter, salt, and rosemary — in a saucepan over medium heat. How to make caramel Keeping your caramel slightly runny and pourable relates to the temperature you cook it to. How to make caramel without a thermometer