Caramel is around 170°C / 340°F, while cream is a cold liquid made mostly of water by weight. When the two meet, the water in the cream turns to steam all at once and the mixture swells to several times its volume. Adding cream to caramel is therefore not just a matter of texture; it is also a safety issue. Splattering sugar sticks to the skin and can cause a severe burn.
The cause is a simple temperature difference. Caramel is between 160–180°C / 320–355°F, far above the boiling point of water. Cream is mostly water by weight. As soon as this water touches the caramel, it does not just boil; it turns directly to steam. As the steam escapes through the liquid, it pushes the mixture upward into foam. Its volume can grow to several times its original size within a few seconds and spill over the edge of a narrow pot. The same reaction occurs when butter is added because butter also contains a noticeable amount of water.
The first precaution is the pot. Cook the caramel in a pot much larger than the volume of liquid that will be added; a wide pot that is not even half full leaves room for the foam. A low, wide pot is safer than a narrow, deep one. Use a long-handled spoon and extend your arm while adding the cream. Do not leave the caramel unattended on the stove. When adding the cream, remove the pot from the heat or turn the heat to its lowest setting. Turn on the range hood and clear towels, paper, and other flammable items from the counter nearby.
The second precaution is the cream’s temperature. Cold cream straight from the refrigerator creates the greatest temperature difference and intensifies the reaction; it can also make some of the caramel solidify suddenly and stick to the bottom of the pot. Warming the cream separately first makes the foaming more controlled and the mixture smoother. Do not boil the cream; warm it only until it feels lukewarm to the touch. The cream’s fat content also affects the result: higher-fat cream contains less water and foams less.
The third precaution is how the cream is added. Do not pour it all in at once. Add a small amount first, wait for the foam to rise and fall, then add the rest in a few batches. After each addition, combine the mixture by swirling the pot rather than stirring with a spoon. Once the foam subsides, melt any remaining lumps over low heat; at this stage, do not bring the caramel back to a boil; heat it only until smooth. Once the mixture is smooth, adding a pinch of salt brings out the caramel’s flavor and keeps it from tasting overly sweet.
Take the safety risks seriously. Hot sugar behaves differently from water: when it touches skin, it does not run off; it sticks and leaves its heat there, so it can cause a more severe burn than a liquid at the same temperature. Keep children and pets away from the stove, and do not roll up your sleeves. If it splashes on the skin, hold the area under cool running water for 20 minutes right away; do not pull off sugar that is stuck to the skin. Seek medical care for a large or deep burn or a burn on the face. Do not wash the pot right away. Add hot water and heat it on the stove so the caramel at the bottom dissolves on its own.
Comments (2)
Kremayı ılıtarak eklemek taşmayı gerçekten azaltıyor, mikrodalgada otuz saniye yetiyor.
Tencereyi büyük seçme uyarısını dinlemedim, ocak baştan aşağı karamel oldu ve temizliği bir saat sürdü. Şimdi karameli her zaman üç litrelik tencerede yapıyorum, yarım litre sos için bile. Fazladan yer kaplıyor ama bir daha aynı temizliği yapmak istemem.