many preparations. But cooks use the
same word to mean the combination of
caramelized sugar and various milk
products, ideally cream, which are mixed
while the sugar is still hot so that the
milk solids are browned and generate
color and aroma as well. This kind of
caramel is often used as a sauce.
Caramels are solid candies made from a
mixture of caramelized sugar and cream.Caramels, Toffees, and Taffies Caramels and
their relatives are generally noncrystalline
candies that contain milkfat and milk solids,
usually in the concentrated form of sweetened
condensed milk. (Cheap versions are made
with milk powder and vegetable shortening.)
They are chewy rather than hard, and
wonderfully mouthwatering because chewing
liberates droplets of butterfat from the sugar
mass. Their chewiness comes from a lower
cooking temperature and so a higher moisture