Caramels

Caramels are sugar confectionery products similar to toffees, made from sweetened, condensed or evaporated milk, butter or vegetable oils, and sugar. They are boiled at lower temperatures than toffees, which gives them their characteristic creamy, chewy texture, and they may be soft or hard. Milk proteins and butterfat contribute the rich, buttery flavour and smooth mouthfeel that define a good caramel. Precise cooking to the target temperature is essential, since a few degrees decide whether the batch sets soft or firm.