Asian cooking caramel is a sweet, thick liquid that is made by heating sugar to high temperatures. It is an essential ingredient in many Asian desserts, sauces, and glazes. The process of making caramel involves dissolving granulated sugar in a heavy-bottomed pan over low-medium heat and cooking it until the sugar melts and turns a light golden brown color.
What is caramel made of?
The main ingredient in basic caramel is granulated white sugar. Some recipes may also include a small amount of water, corn syrup, cream, or butter to influence the texture and flavor. The general ratio is 1 cup of sugar to 2-4 tablespoons of water or other liquid. The liquid helps prevent the sugar from burning before it melts and facilitates even cooking.
How is caramel made?
Making caramel involves heating sugar until it liquefies, darkens, and develops a rich, complex flavor through caramelization. Here are the basic steps:
1. Combine sugar and water in a heavy saucepan
Add 1 cup of sugar with 2-4 tablespoons of water. The small amount of water is optional but helps the sugar melt evenly.
2. Heat over medium-low heat
Cook the sugar-water mixture over medium-low heat. Do not stir it initially. The sugar will first dissolve and then start to bubble.
3. Continue cooking until it caramelizes
Allow the mixture to cook undisturbed until it develops a golden color. This can take 10-15 minutes. The sugar will first melt, then start to brown around the edges, before turning an amber color.
4. Swirl the pan periodically
As the sugar cooks, gently swirl the pan to help it caramelize evenly. Do not stir constantly or the sugar can crystallize.
5. Cook until the desired color is reached
The caramel is ready when it turns a rich golden brown. The darker the caramel, the more complex the flavor.
6. Remove pan from heat and carefully add cream
Once the caramel is a deep amber color, remove it from the heat. Slowly and carefully pour in cream or butter. The mixture will bubble vigorously.
7. Allow bubbling to subside and stir to combine
Stir gently with a heatproof utensil until smooth and homogeneous. Be very careful, as hot caramel can cause severe burns.
8. Allow to cool slightly and use as needed
Let the caramel cool for a few minutes before using in a recipe. The caramel can be stored in an airtight container and refrigerated.
What temperature does sugar reach when making caramel?
When making caramel, the granulated white sugar is heated to between 320-350°F (160-177°C), which causes it to liquefy and take on a sweet, golden brown color through the Maillard reaction and caramelization.
Here is a table showing the stages of caramelization and the corresponding temperatures:
| Caramel Stage | Temperature | Description |
|---|---|---|
| Sugar syrup | 230-234°F (110-112°C) | Sugar is dissolved, clear syrup |
| Firm ball | 242-248°F (117-120°C) | Syrup makes a firm, malleable ball |
| Soft crack | 270-290°F (132-143°C) | Syrup is honey-colored, separates into threads |
| Hard crack | 300-310°F (149-154°C) | Brittle threads, amber color |
| Light caramel | 320-338°F (160-170°C) | Light brown, sweet taste |
| Dark caramel | 356°F (180°C) | Rich, dark brown color, bittersweet |
So most caramel is cooked to between 320-350°F, which gives it the characteristic brown color, thick syrupy texture, and toasted sugar flavor.
Common uses of caramel in Asian cooking
Here are some popular ways caramel is used in Asian cuisine:
Sauces and glazes
Caramel sauce is used to flavor and glaze all kinds of foods from chicken wings, roast duck, ribs, to fruits and desserts. It provides a lovely glossy sheen and bittersweet flavor.
Fillings and toppings
Caramel makes a tasty filling for pastries, cookies, cakes, crepes,fruit tarts, ice cream, and other desserts. It is also used a topping drizzled over puddings and ice creams.
Custards and puddings
Caramel is an important flavoring for creamy custards and puddings like crème caramel or flan, which is a popular dessert across Asia. It adds rich depth and contrasting sweet-bitter notes.
Candy and sweets
Caramel features prominently in many Asian sweets and candies. It is used to make chewy caramel candies, brittle toffees, filled bonbons, and more.
Drinks
Sweetened caramel syrup is mixed into coffee, milk tea, smoothies, and other drinks for flavor. Salted caramel is also popular for accentuating flavors.
Sauces
Caramel sauce is served with fruits and over ice cream as a topping. It is also swirled into batter to make marble cakes and other baked goods.
Caramel ingredients in Asian cuisines
Asian cuisines use some unique ingredients to add interesting flavors and textures to caramel:
Coconut milk
Coconut milk is cooked with sugar to make coconut caramel sauces and sweets in Southeast Asian cuisines. It provides creamy richness.
Sesame seeds
Toasted black or white sesame seeds add crunch and nuttiness to caramel candies and confections in Chinese cuisine.
Soy sauce
In savory applications, a splash of soy sauce balances the sweetness of caramel and gives a salty umami boost to glazes.
Chilies
Chili peppers add heat and fruitiness to caramel. Thai cooking uses bird’s eye chilies in caramel sauces.
Pandan
The subtle grassy flavor of pandan leaf is popular in caramel desserts like the Filipino custard flan leche flan.
Palm sugar
Natural palm sugar is used in place of refined sugar to make caramel with an earthy, maple-like flavor.
Star anise
Chinese five spice caramel highlights the licorice notes of star anise. It goes well with fruits and roasted meats.
Tamarind
Tamarind paste adds tartness that balances the sweetness of caramel in candies and sauces.
Popular Asian caramel desserts
Here are some iconic Asian desserts and sweets featuring caramel:
Crème caramel
A French-inspired custard with a layer of soft caramel on top, popular in Japan, Korea, Southeast Asia and beyond.
Leche flan
A Filipino steamed caramel custard with whole eggs making it extra creamy.
Banh da lon
A Vietnamese fat pastry filled with mung bean paste and caramelized sugar.
Kaya toast
This is toast topped with coconut jam and drizzled with pandan caramel, iconic in Singapore and Malaysia.
Salted caramel ice cream
Rich ice cream swirled with salty caramel sauce is a popular modern dessert.
Caramel pots de crème
Small ramekins filled with an elegant, creamy caramel-flavored custard. French-inspired.
Caramel-glazed nuts
Candied nuts in a sticky caramelized coating are enjoyed as snacks across Asia.
Turtle cookies/pastries
Caramel and pecan or walnut-filled pastries named for their hard shell-like shape.
Making caramel dishes at home
Making caramel does take some practice, but with a few tips you can DIY caramel treats at home:
– Use a heavy-bottomed pan to prevent burning. Nonstick also helps.
– Choose the right sugar. Granulated white sugar makes the smoothest caramel.
– Don’t stir the caramel too early while cooking or it can crystallize.
– Swirl the pan gently to promote even cooking after the sugar melts.
– Brush down the sides of the pan with a wet pastry brush while cooking to prevent crystallization.
– Use a candy thermometer to check the temperature and get perfect results.
– Remove from heat before final color as the caramel keeps cooking off heat.
– Be extremely careful when adding cream or milk as the steam is dangerously hot.
– Cool caramel completely before adding to desserts to prevent melting or running.
With some practice, you can make salted caramel sauces, coconut caramel confections, crème caramel, and many more tasty Asian caramel treats!
Conclusion
Asian cooking utilizes caramel in diverse sweet and savory applications across various cuisines. Caramel is made by cooking sugar to high temperatures until it liquefies and takes on a characteristic rich golden brown color and bittersweet flavor. Asia has put its own spin on caramel using local ingredients like coconut milk, palm sugar, soy sauce, sesame, and chili peppers. Iconic desserts featuring caramel include crème caramel, kaya toast, leche flan, turtle pastries, salted caramel ice cream, and more. While making perfect caramel takes some skill, homemade caramel treats can absolutely be tackled by any home cook willing to practice proper technique. With its depth of flavor and visual appeal, caramel is a versatile ingredient sure to elevate both sweet and savory Asian dishes.