Making crazy caramel!
Posted: Sat Jul 21, 2018 8:53 pm
So I've been experimenting with making new and unique types of caramel for my rums. First I tried just a 50/50 white sugar and coconut sugar caramel and let it really brown up but not burn, I had to do a second batch because the first one got away from me, in a matter of seconds really.
This came out REALLY complex and nutty and has a deep flavor, it's really fantastic.
Next I thought I'd go NUTS and I combined equal parts panela, white sugar, maple sugar, and coconut sugar - this one I was used to how the coconut looked when it browns, and it was a little lighter to start with because of the panela (brown, but lighter than coconut, about like dark brown sugar) and the maple (like light brown sugar colored). I never had a 'full bodied' caramel, but here we go, this stuff is great caramel. I think I might make another batch and cook it a few seconds longer to get it just a bit darker/caramelized, but it's really good, I want it on ice cream, it's almost malty which I think is the maple and the panela combination of flavors with the white and coconut combination nutty flavor.
Tomorrow I think I'll ditch 'white' sugar and use some zulka, turbinado, panela, maple, coconut, and make the zulka one part, turbinado/panela another, maple another but punch it up another 25% from the other parts because it's less dense, and then the coconut, plus punch it up 25% because really like the toasty nuttiness it takes on when it's caramelized.
I'm gonna keep experimenting and hope to hit on a 'perfect' combination for a caramel for adding to most of my standard rums. That's aside from my 'project' rums, like my maple run, which I'm going to caramelize just maple sugar for that one.
Anybody else have caramel experiments??
This came out REALLY complex and nutty and has a deep flavor, it's really fantastic.
Next I thought I'd go NUTS and I combined equal parts panela, white sugar, maple sugar, and coconut sugar - this one I was used to how the coconut looked when it browns, and it was a little lighter to start with because of the panela (brown, but lighter than coconut, about like dark brown sugar) and the maple (like light brown sugar colored). I never had a 'full bodied' caramel, but here we go, this stuff is great caramel. I think I might make another batch and cook it a few seconds longer to get it just a bit darker/caramelized, but it's really good, I want it on ice cream, it's almost malty which I think is the maple and the panela combination of flavors with the white and coconut combination nutty flavor.
Tomorrow I think I'll ditch 'white' sugar and use some zulka, turbinado, panela, maple, coconut, and make the zulka one part, turbinado/panela another, maple another but punch it up another 25% from the other parts because it's less dense, and then the coconut, plus punch it up 25% because really like the toasty nuttiness it takes on when it's caramelized.
I'm gonna keep experimenting and hope to hit on a 'perfect' combination for a caramel for adding to most of my standard rums. That's aside from my 'project' rums, like my maple run, which I'm going to caramelize just maple sugar for that one.
Anybody else have caramel experiments??