December 16, 2009

Caramel knowledge.

A phrase Google is cruel enough to tell me I wasn't the first to invent. Nevertheless, I love caramel. Handmade caramels with coffee at my favorite café, caramel syrup in my coffee at home, creme caramel, chocolates with caramel inside....

UPDATE: The way Google works, my first link isn't doing what it originally did, as this post is elbowing its way to the top of the list. Less that 2 hours after I posted, I'm already second on a search for "caramel knowledge." I may not have been first, but being first is not what matters most to Google.

30 comments:

vbspurs said...

Two unrelated thoughts cross my mind.

I hate caramel sundaes from Mickey Ds. OTOH, Sarah Palin's favourite Starbucks coffee is caramel macchiato.

rhhardin said...

Nothing pulls out old dental fillings like caramel.

Ann Althouse said...

"Nothing pulls out old dental fillings like caramel."

Put it in the center of you mouth and suck for a long time. Don't chew!

chuck b. said...

I have a thing for those candy orange slices.

Which are just high fructose corn syrup in a pectin matrix, sprayed with sugar.

The only thing "orange" about them is the food coloring.

I love them.

chickenlittle said...

Put it in the center of you mouth and suck for a long time. Don't chew!

Oh that one's going places!

Ann Althouse said...

Chuck, that is just plain debauchery. I've been there, though. Best not to start at all. You'll only feel shame halfway through, yet you'll keep going.

Michael Hasenstab said...

For me it's really good toffee, which is simply another version of caramel.

And top quality chocolate. my favorite brand is Vosges, made in Chicago. My favorite is dark chocolate with ancho and chipotle chilis and cinnamon.

d-day said...

Don't these look good too. Caramel and marshmallow are proof of God's love for humanity.

EDH said...

Caramel Creams, a/k/a "Bulls Eyes" were popular when I was a kid.

What about nougat? It always impressed me as just one of those advertising words.

Nougat.

Freeman Hunt said...

Those David Bacco chocolates are beautiful. Look at the picture of the 27 piece box.

Lem said...

You say Caramel they say Carmel..

d-day said...

This homemade caramel sauce is really easy to make and so, so, so good. Cooking the caramel until it's as dark as milk chocolate makes this awesomely toasty bitter to-die-for sugar taste that is amazing on a simple sweet vanilla ice cream or drizzled in coffee.

I've done that whole insane Alton Brown banana split recipe along with the sauce and it was very good, but like so many of his recipes, sadly not worth the effort.

MadisonMan said...

Those David Bacco chocolates are beautiful.

But some of them taste like crap. The ones with bacon, or bleu cheese, for example.

k*thy said...

I just got treated to some JJ's carmels (with dark chocolate and a pistachio) on the way home the other night. Best. Treat. Ever.

Bissage said...

Caramel?

No way.

Absolutely NOTHING goes in my mouth I can't chew and swallow.

No exceptions!

But you all go and have your fun.

I'll just stay here and watch.

Omnibus Driver said...

Then you'll love this recipe, which I plan to duplicate post haste in my own kitchen!

Scott said...

Little known fact: Butterscotch is caramel with a bit of lemon flavor added.

ricpic said...

A caramel can get the most amazing suction cup grip on the roof of your mouth.

chickenlittle said...

A caramel can get the most amazing suction cup grip on the roof of your mouth.

Never misunderestimate the power of hydrogen bonding.

d-day said...

Omnibus driver - Looks good - I think I'll try that one next.

The only recipe of hers I've tried is this one for hamburger buns, which made great turkey-leftover-sandwich rolls as well.

Gretchen said...

I just happen to have a pan full of homemade sea salt caramel cooling on the counter right now. The little tastes we scraped off of the pan were delicious! Can't wait to properly try one tomorrow when it's fully set...

traditionalguy said...

The best thing to come out of San Francisco since rice a roni is Ghiardelli's chocolat squares with the caramel inside.

Cedarford said...

It goes with so many things. Not just confectionaries. But the basis (along with honey) for all those glazes and sauces for meats, certain vegetables, and even fruits - where it makes flavors *pop*.
One of the best desserts we had in the last 10 years was in the SW where hypersweet, huge! Muscat grapes at their peak were served with caramel sauce with lemon zest and herbs in the sauce - along with fresh goat cheese. (and were told by the chef as we did the unthinkable - ordered 2nds - the same dish recipe using fresh Kadota figs when they are in season is even better)

As for pralines, pecans and caramel with a little fresh nutmeg slight cinnamon...done homemade and served just after the aromatic spice & nut oils are released in baking?? All that together points to the existence of a God.

Ralph L said...

My grandmother used to make Seafoam candy, like Divinity but with brown sugar. It's very tricky to get the sugar to spin a thread. If you do get it right, you have to spoon it out double time before it crusts (the inside should stay soft and creamy). A pecan half on top takes the edge off the sweetness.

The one time I made fudge, it hardened before I could spread it out.

edutcher said...

This thread is proof positive food is love and and eating is foreplay - or something like that.

Ann Althouse said...

...
Put it in the center of you mouth and suck for a long time. Don't chew!


This is why men will die for you!

d-day said...

Don't these look good too. Caramel and marshmallow are proof of God's love for humanity.

Scott said...

Little known fact: Butterscotch is caramel with a bit of lemon flavor added.

The best things in life are chocolate - and butterscotch, and caramel, and marshmallow drizzled just so...

WV "annymm" (no kidding) make up your own.

bill said...

That Al Sicherman book is excellent. A pun-filled collection of his food columns from the Minneapolis Star-Tribune with some great recipes. I highly recommend the linzertorte. It's probably been out of print for 20 years, but if you call him up he might still have a box of them in the garage.

Al also has a tragic connection to UW.

Christie said...

The latest issue of Saveur has a very easy and extremely addictive recipe for caramels with crushed peppermint candy canes scattered on top. Sounds weird but is totally awesome. On a side note, do you pronounce that "car-a-mel" or "car-mul"?

kentuckyliz said...

I had a suitemate in college named (I shit you not) Carna Lust.

Caramel Lust.

*sigh* yeah, I have that sometimes.

Nichevo said...

Christie, the answer is "car-a-mel"

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