Ingredients with Measurements:
- 1 cup of mizuame syrup
- 1 cup of granulated sugar
- 1/2 cup of heavy cream
- 1/4 cup of unsalted butter
- 1/2 teaspoon of salt
Special equipment needed:
- Candy thermometer
- Heavy-bottomed saucepan
- Whisk
- Heat-resistant spatula
Step-by-step instructions:
1. In a heavy-bottomed saucepan, combine mizuame syrup and granulated sugar. Cook over medium heat, stirring constantly with a whisk until the sugar dissolves.
2. Once the sugar has dissolved, stop stirring and attach a candy thermometer to the side of the saucepan. Cook the mixture until it reaches 320°F (160°C).
3. Remove the saucepan from heat and carefully whisk in the heavy cream. Be careful as the mixture will bubble up.
4. Add the unsalted butter and salt to the mixture and whisk until the butter has melted and the mixture is smooth.
5. Pour the caramel into a heat-resistant container and let it cool to room temperature.
6. Once cooled, the mizuame caramel is ready to use.
- Time:
Preparation time: 5 minutes
- Cooking time: 15 minutes
Temperature:
- Cook the mixture until it reaches 320°F (160°C).
Serving size:
- This recipe makes about 1 cup of mizuame caramel.
Nutritional information:
- Calories: 120 per tablespoon
- Fat: 6g
- Carbohydrates: 17g
- Protein: 0g
Substitutions for ingredients:
- Corn syrup can be used instead of mizuame syrup.
- Brown sugar can be used instead of granulated sugar.
- Salted butter can be used instead of unsalted butter.
Variations:
- Add a teaspoon of vanilla extract for a vanilla-flavored caramel.
- Add a tablespoon of whiskey or bourbon for a boozy caramel.
- Add a pinch of cinnamon or nutmeg for a spiced caramel.
Tips and tricks:
- Use caution when working with hot sugar as it can cause severe burns.
- Stir the mixture constantly until the sugar dissolves to prevent burning.
- Do not stir the mixture once it reaches 320°F (160°C) to prevent crystallization.
Storage instructions:
- Store the mizuame caramel in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
- Microwave the caramel in 10-second intervals until it reaches the desired consistency.
Presentation ideas:
- Drizzle the mizuame caramel over ice cream or pancakes.
- Use it as a dip for apple slices or pretzels.
- Pour it over a cake or cheesecake.
Garnishes:
- Sprinkle sea salt over the caramel for a salty-sweet flavor.
- Top with chopped nuts or chocolate chips.
Pairings:
- Serve with a glass of cold milk or hot coffee.
Suggested side dishes:
- Serve with fresh fruit or a fruit salad.
Troubleshooting advice:
- If the caramel is too thick, add a tablespoon of heavy cream and whisk until smooth.
- If the caramel is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Use caution when working with hot sugar as it can cause severe burns.
- Do not touch the candy thermometer with your bare hands as it can be hot.
Food history:
- Mizuame is a Japanese sweetener made from starch and is commonly used in confectionery.
Flavor profiles:
- Mizuame caramel has a sweet, rich, and buttery flavor with a hint of salt.
Serving suggestions:
- Serve the mizuame caramel warm or at room temperature.
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Region: Japanese