Question Re Carmel Sauce

Discussion in 'Food & Cooking' started by keelenorth, Dec 4, 2010.

  1. keelenorth

    keelenorth

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    Hi A lady from work made us some desserts today apple dumplings with caramel sauce .The dumplings turned out great however the caramel sauce solidified after sitting for a while . I opted to take mine home seperate containers for the dumpling & the sauce .The question I have is can it be thinned out and made back into sauce by gently warming and adding cream ? She said she only used sugar, butter, Cream to make it
     
    Last edited: Dec 4, 2010
  2. petemccracken

    petemccracken

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    It is "caramel", not "carmel", and it probably can be warmed to liquefy. You may not need to add cream
     
  3. chefedb

    chefedb

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    Heat in double boiler setup or micro wave low setting
     
  4. iplaywithfire

    iplaywithfire

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    I am in agreement with you, Chef, but it reminds me of something I've wondered about most times that I've read the word "caramel"...

    How did the contemporary English spelling come to be?  I am sure I've thought about it way too much, but it's just one of those nagging things for me.  So far, what I've come up with goes as follows:

    It was named after Antoine Careme, and some people still spell it as caremel, though English dictionaries would advise differently.  My guess is that there has been a sort of war between spelling and pronunciation, resulting in a mash-up of a more phoenetic spelling of caramel, and a persistent dialectic pronunciation of carmel.  Personally, I enjoy thinking that neither (academic spelling nor dialectic pronunciation) is linguistically correct, particularly in a historical context. 

    My own incoherent ramblings aside, Ed Buchanan is right as well, low and slow is the way to go.  Stirring will help to keep it from breaking as well, but stirring too vigorously can incorporate air into the sauce and eventually make it into a sort of melted taffy if you're not careful.
     
  5. cheflayne

    cheflayne

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    Curious as to your source of this information?
     
  6. petemccracken

    petemccracken

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    Hm, Oxford English Dictionary give the origin from the early 18th century from the Spanish caramelo
     
  7. iplaywithfire

    iplaywithfire

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    I remember reading it in a small article years ago, and can't, for the life of me, remember where.  Certainly not authoritative, but it made sense at the time, and not so much now, after Mr. McCraken points out the caramelo origin.  Makes much more sense.  Thanks!