Caramel recipes and chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
I've been researching recipes for caramels for different chocolates and have been puzzled by an apparent difference in culinary opinions. I know the addition of dairy results in a creamier caramel, but some insist on adding it at the beginning of the cook, and others insist on adding it after caramelization of the sugar. It shouldn't affect the texture, should it? The cream still caramelizes whether it's with or after the sugar caramelizes, so I don't see any tasting difference. Really it comes down to stirring and time management from what I can see. To be honest, I haven't taken the exact recipe and made that single change to find out for myself - I'll report if I get it done this weekend - but I was wondering if any Chocolatelife people had their own theories/preferences.I would appreciate any ideas/opinions/data/speculation, etc....
updated by @Roberta Landgren: 05/09/15 21:47:09