Ingredients
Honey
Honey plays a crucial role in caramel-making by helping to prevent crystallization, improving the texture, and enhancing its stability. Unlike sugar, honey is more hygroscopic (absorbs moisture), which helps the caramel stay smooth, soft, and pliable.
Cream
Cream plays a crucial role in making caramel, both in texture and flavor. When added to hot, caramelized sugar, cream halts the caramelization process by lowering the temperature and preventing the sugar from burning. It also introduces fat and water, which give it that soft texture when you bite into it.
Butter
Butter adds richness, prevents crystallization of the sugars, and enhances its soft chewiness.
sugar
Sugar is the foundation of caramel as it undergoes a transformation through caramelization, a chemical process that creates the distinct color, flavor, and texture. When heated, sugar breaks down, developing the deep color, rich aroma, and complex taste that define caramel.
sea salt
Adding salt to sweet foods might seem counterintuitive, but it actually enhances flavor, balance, and complexity by reducing the bitterness and enhancing the sweetness, creating a pleasant contrast.
