Everything You Need to Know About Caramel

Who doesn't love caramel? Okay, maybe your dentist doesn't, but if you work in the foodservice industry, you certainly do.

Caramel sauce is versatile. It can be used as a topping. It can be stirred into your favorite coffee recipe or even in cocktails. And it can simply be paired with ice cream. Let's run through the basics and show you everything you need to know about caramel.

The History of Caramel

Though its origins aren't completely verified, many accounts suggest that caramel was first made in the Arabian area around 1,000 AD, though it was made in its simplest form, essentially pairing sugar with water and letting it crystalize.

Like so many other food traditions, to find the root of how something evolved, one must follow the word itself. Caramel in English comes from the French word of the same, which is said to stem from Spanish, who borrowed it from the Portuguese. Portuguese is a Latin language, of course, and the Latin word for sugar cane is calamellus, the root word for caramel.

Now, onto the fun stuff.

How Caramel Is Made

The process of caramelization involves slowly heating sugar to around 340ºF without going higher. Raising the heat slowly can help prevent burning and from exceeding the temperature goal. As the sugar heats, it breaks down to release what we know as its distinguishing flavor and orangish-brown color.

Making large batches of caramel is easy when using the Firex Cucimix. Its automated braising and mixers help with labor and also creates a consistent product every time. Here's a recipe to help your restaurant whip up the perfect a made-in-house holiday treat for those customers with a sweet tooth. 

The Ultimate Caramel Sauce Recipe:

The Ultimate Caramel Sauce In Action:

Do you want to learn more about how a Firex can help your operation expand its offerings? Book a free foodservice assessment with a member of the Eaton Marketing team today! Click the image below to begin.