RODALE NEWS, EMMAUS, PA—As fans of homemade caramel desserts know quite well, caramelizing involves the browning of sugar to bring out a deep, toasty, almost buttery flavor. But this method also works with fruits and vegetables, thanks to their natural sugars. The most common example is when you caramelize onions to create a rich brown hue and sweet, jamlike consistency. Other vegetables that caramelize well include carrots, shallots, and several vegetables in the cabbage family, such as brussels sprouts. Same thing with many fruits, thanks to their high levels of natural sugar.
Learning how to caramelize onions and other vegetables isn't difficult. As for caramel sauce itself, it’s simple to make, and can be used to great effect in flans, crème brûlées, and other desserts. Start with a high-quality heavy saucepan, which helps you brown the sugar evenly (thinner pans tend to have hot spots that lead to burning). A pan with a light-colored, shiny interior is best, such as stainless steel, as this allows you see the color changes so you know how the caramel is developing. In the pan, mix 3 tablespoons of water with ¾ cup of granulated white sugar, and cook over medium-high heat, stirring constantly for about a minute, until the sugar is completely dissolved. Then cover the pan, bring the mixture to a boil, and cook for 2 to 3 minutes, without stirring, until the bubbles are thick.
Uncover the pan, lower the heat to medium and cook, without stirring, for about 2 minutes more, until the caramel darkens to a medium amber color. You’ll be tempted to stir the mixture, but don’t. Doing so will lower the temperature, which prevents proper browning. And by stirring before the water evaporates, the syrup might crystallize. Watch the caramel carefully as it starts to darken, as it can turn from golden to burned in seconds. When it’s amber colored, immediately remove it from the heat and use it for your recipe.
Published on: June 9, 2010
Updated on: June 8, 2010