Should I make or buy caramel? I have some cheap vanilla ice cream I want to eat up and I’m craving caramel. All of the slop brands of caramel sauce look gross to me. What to do? Also, how do you pronounce “caramel”?
Get a couple cans of sweetened condensed milk. Put them in a crock pot on low for like 6 hours or whatever. You'll have easy caramel or dulce de leche. Every recipe will warn you if the can overheats it can fuckin explode. Nothing like exploding 150 degree water in your kitchen! I've done it twice now with decent results. Dip some granny smith apples in it after your ice cream.
>>22019530I can totally make it myself from sugar, butter, and cream. I just think it’s kind of overkill for store brand vanilla ice cream.
>>22019528>how do you pronounce “caramel”?Emphasis on "mel" which is read short as if there were two "l"s.Cara-MELL
>>22019546car mull
>>22019533>I can totally make it myselfIf you don't care what you eat, why should we care what you eat?
I never did caramel but I made homemade butterscotch and it tasted better than anything store bought. I don't think mass producers use high quality butter which makes a big difference.
>>22019533It takes like 15 minutes to make caramel.
>>22019560Maybe there’s a slop ready-made brand that’s the perfect accompaniment to store brand vanilla ice cream that’s starting to get gummy and freezer burned? So I don’t dirty a pan for something that ultimately won’t rise above the culinary value of a microwaved hot dog?
>>22019564Alright so you're a professional chef, but simply cannot be bothered to cook the component you want for your store brand ice cream, but for some reason refuse to spend the $5 on a bottle to try it out or $4 on making it with the condensed milk in the crock pot. How about you shit in your hand and take a big bite and let us know what it tastes like.
>>22019533Some things are ok to buy. Nothing wrong with tabasco, worcestershire sauce, pickled onions or gherkins. I made my own and they were good, just not phenomenally better than store-bought. There's a breaking point here. Shitty ice cream doesn't warrant homemade whipped cream or caramel. If you heat extra virgin olive oil beyond 30C it loses its flavour. Trying to pair a perfect caramel with an overly sugary ice cream is just a waste of time, money and energy.Cheap & easy goes with cheap & easy. Proper food goes with proper food. Don't mix the 2, that's bad cooking.
>>22019568Like your mom used to tell me, professionals get paid.Ok, I checked, the cream in the fridge is bad, so I’d have to go to the store no matter what. I’m not going to buy sweetened condensed milk because I’d never use it for anything else if for some reason I didn’t get around to making caramel with it. Also I don’t really like dulce de leche. I don’t know if I’ve had ready made caramel at home since I was twelve but I sort of remember a brand that was in a wide mouth jar that was pretty good.It’s probably a little cheaper to make my own if I’m going to have heavy cream on hand anyway but it’s not like it’s going to break me one way or the other. I suppose I should check that the ice cream is still this side of edible. Welcome to my blog
>>22019530They sell it pre-canned already.
>>22019574That's a little dramatic and pretentious. Can you flounce harder? Just because I'm making simple toast with cheap bread doesn't mean I'm going to seek out the shittiest butter-flavor spread to put on it instead of butter. I'm 50/50 on the handmade whipped cream. The spray stuff is kind of gross, I like it anyway, but I don't know if I'd pick up a can if I were going to have heavy cream on hand anyway that I could whip.Also, I live in America where shitty store-brand ice cream is real ice cream, pretty darned good by world standards, and crap like pic rel is illegal.The question is really, do any of you have a strong enough opinion about any particular store-bought caramel "sauce" to insist I try one since it will be more refrigerator-stable and generally more convenient than just whipping some up?
