Friday, March 12, 2010
Caramel
Today I have been experimenting with caramel. My goal is to create 2 different kinds of caramels –one to cover in chocolate and the other a caramel chew. The caramel chew needs to be firmer then the chocolate dipped caramel. The firmness of caramel is largely determined by the temperature the batch is allowed to reach. For each recipe, I use all fresh, natural ingredients. Butter, heavy cream, and sugar were the basic components.
Generally speaking, caramels are variations of boiled sugar enriched with cream. As the solution cooks, the protein in the dairy reacts with the sugar, creating a rich golden brown color. Caramels often call for what is known as an “interfering agent” or syrup solution to prevent graining. Most call for corn syrup. Today I used honey from local bee keeper, Bee Pa on Lem Turner Road. The honey imparts a complex and interesting flavor. It is especially good when it is paired with sea salt.
I’ve had a lot of input from family and friends and none of them seem to agree on what they like the best. Some people like soft caramel, some like it very chewy. Some like sea salt, some like it with a hint of rum or espresso. It looks like I have a lot more caramel making and tasting to do. Please let me know about your favorite caramel so I can incorporate it into our Sweet Pete’s caramel.
I look forward to hearing from you…my son loves all the tasting, his teeth not so much.
Generally speaking, caramels are variations of boiled sugar enriched with cream. As the solution cooks, the protein in the dairy reacts with the sugar, creating a rich golden brown color. Caramels often call for what is known as an “interfering agent” or syrup solution to prevent graining. Most call for corn syrup. Today I used honey from local bee keeper, Bee Pa on Lem Turner Road. The honey imparts a complex and interesting flavor. It is especially good when it is paired with sea salt.
I’ve had a lot of input from family and friends and none of them seem to agree on what they like the best. Some people like soft caramel, some like it very chewy. Some like sea salt, some like it with a hint of rum or espresso. It looks like I have a lot more caramel making and tasting to do. Please let me know about your favorite caramel so I can incorporate it into our Sweet Pete’s caramel.
I look forward to hearing from you…my son loves all the tasting, his teeth not so much.
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About Me
- Peter Behringer
- I have worked in the confectionary industry since the age of 14 when my mother founded Peterbrooke Chocolatier. She named the business after my sister Brooke and me. I have long had a passion for making confections. Over the last year, I have enjoyed creating a wide variety of hard candies at home. These included pulled sugar candy canes and cast sugar lollipops. In addition to the hard candies, I also experimented with marshmallow, and jellies. When I purchased marshmallow, lollipops, and other candy, I noticed that they were filled with artificial flavors and colors. Many confections contained high fructose corn syrup and other unnatural ingredients. Increasingly, candy was manufactured in Mexico or China. I believed that consumers deserved better. I believed that consumers deserved pure, simple, sweets made the traditional way with real cane sugar while using natural flavors and colors. It became clear to me that there would be a need for my sweet services! A good friend and now business partner approached me about a neat old house in Springfield –a quaint up and coming Jacksonville neighborhood. Everything just clicked and Sweet Pete’s was born!
2 comments:
Please note that I am not the same person who commented anonymously earlier, as I have considerably more class. My favorite flavor is hazelnut and I think it goes well with caramel. I loved caramel apples as a child, so apple might be nice too.
Sea salt, by far!
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