Why do some recipes heat the cream and sugar together while others heat sugar alone and add milk at the end?

 


Types of Caramels

Let's talk about caramels, y'all! 

Some recipes heat the cream and sugar together while others heat sugar alone and add milk at the end. Why is that, you ask?

Dairy Caramel

The two methods produce different types of caramel because they are based on different chemical reactions. The method of heating cream and sugar together creates what is called a dairy caramel. In this method, you are caramelizing the dairy solids in the cream rather than the sugar. The sugar in the recipe is primarily there for structure and bulk. As a result, you never actually get the sugar up to a high enough temperature to caramelize it fully. This type of caramel is usually softer and has a more buttery and mellow flavor.

Sugar Caramel

On the other hand, heating sugar alone to a high temperature creates what is known as a sugar caramel. In this method, you are caramelizing the sugar itself. Then, the dairy is added to thin out the caramelized sugar. This type of caramel is usually more firm and has a deeper, richer, and more complex flavor profile due to the caramelized sugar.

The difference in the final products produced by the two methods is significant, both in terms of flavor and texture. Dairy caramels have a milder flavor and a softer texture, whereas sugar caramels have a stronger flavor and a firmer texture. Burnt sugar and burnt dairy also have different flavor profiles, which can affect the overall taste of the caramel.

It's important to note that the two methods are not mutually exclusive, and many recipes use both techniques to achieve a desired texture and flavor. For example, one approach is to heat the sugar alone to a high temperature to achieve the desired caramelization, and then add the cream to the mixture at a later stage to adjust the texture and flavor. Ultimately, the choice of method depends on the desired end product and the cook's personal preference.

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