Caramel - "... when sugar is cooked long enough to form a rich golden-brown syrup." Encyclopedia of Food and Cookery by Margaret Fulton, 1986
Caramelize - The process of turning sugar into caramel.
Caramels - "Sweets, often square-shaped, made from a mixture of sugar, cooked glucose sugar, and dairy products..." Larousse Gastronomique, 1988
Caramel is a great accompaniment to, as well as a part of, many desserts. It is quite simple to make. The only difficulty is trying not to burn it. One of the nicest features of caramel, besides it's golden-brown color, is the smell when you make it. It's glorious.
You may wish to give this homemade caramel sauce as a gift or keep it to use in one of the recipes below. Enjoy!
adapted from Encyclopedia of Food and Cookery
by Margaret Fulton, 1986
1/2 cup butter
1 cup brown sugar
1 cup heavy cream
Melt butter in heavy saucepan. Add sugar and stir over low heat until dissolved. Increase heat and boil for 3 minutes. Remove from heat and when bubbles subside, stir in cream. Makes 1-1/2 cups.