Caramel puree Calories

Melt sugar in a saucepan until it turns amber, then carefully stir in warmed cream or another dairy ingredient to make caramel puree. Add the liquid gradually because hot caramel can splatter, and keep stirring until smooth.

Caramel puree is generally thicker and more concentrated than caramel sauce, which is made to pour easily. The terms can overlap, though; the amount of cream or other liquid in the recipe determines the final consistency.

Caramel puree can crystallize when sugar crystals get into the melted sugar or when it is stirred in a way that encourages crystals to form. Avoid scraping dry sugar from the pan sides into the caramel; gently reheating with a little water may dissolve crystals.

Caramel puree tastes bitter when the sugar cooks too long and begins to burn. Take the pan off the heat once the caramel reaches an amber color, since residual heat continues cooking it.

Use caramel puree as a topping for ice cream, cheesecake, pancakes, or fruit, or swirl it into frosting and dessert fillings. If it is too thick to spread, warm it gently first.

Once cool, keep caramel puree in a clean, sealed container in the refrigerator because it contains dairy. Use a clean spoon each time, and discard it if it develops an unusual smell, appearance, or mold.

Warm caramel puree gently on the stove or in short microwave bursts, then stir in a little warm cream or milk until it reaches the desired consistency. Add liquid gradually so it does not become too runny.

Yes, caramel puree can sweeten and flavor hot or iced coffee. For an iced drink, first dissolve it in a small amount of hot coffee; otherwise, the thick puree may settle at the bottom.

Caramel sauce is the closest substitute for caramel puree, but it is usually thinner, so a recipe may need less of its other liquid. Honey and maple syrup can sweeten a dish but will not give it caramel flavor.