I’m not huge on store-bought caramel or the squeeze container stuff that you get a lot of places. Boo. Not dark enough, it’s just sweet and yellow. That’s no good. I do like a nice dark caramel and I can even forgive a little graininess if the taste is there. I went out to eat the other night and had something for dessert, if I’m being honest, I don’t even know what it was. It was good, however the caramel sauce made me want to flip the table over, with all the other food on it. I wasn’t the only one. It was a bit grainy, but it was perhaps the best caramel I’ve ever had, and that’s no joke. It was dark, it had that whole “real” caramelization thing going on. It was the only thing I remember about the dessert. Three days later, it’s still the only thing I remember. Such is the way with things that are done right, or even 3/4 right if they’re really spot on.
I decided to mess around with caramel a bit, just to see how close I could get to what I had the other night. Pretty dang close it turns out, and mine isn’t grainy to boot. Score one for me. There are two methods to making caramel. A wet and a dry method. The wet method involves mixing water and sugar, heating it up, and basically cooking out the water. The dry method involves just sugar in a pan. Being of simple constitution myself, I went the dry route. It’s fairly easy I think, and it worked for me, so why not you? Continue reading