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Michael Smith: Each molecule of homemade caramel is more addictive than the last

MICHAEL SMITH

From Saturday's Globe and Mail

Latest comment posted at 10:01 PM EDT 12/05/08

Before you spoon-dip the jar empty, remember that this smooth, golden brown goo is for sharing ...Read the full article

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  1. BobtheBaptist Saves from Ahcaramel, Canada writes: Smith's is the hard, uncertain and risky way to make caramel. Just google fleur de sel caramels and find it on epicurious.com. Get yourself a good candy thermometer. Instead of the final heating to the firm ball stage stop the temperature about 10 degrees below the soft ball stage for caramel sauce or up to the firm ball stage for caramels whose taste will make you weak in the knees.
  2. Virginia Troy from Calgary, Canada writes: This is of course "dulce de leche", one of my native Argentina's contributions to world happiness (others being the tango, Argentine beef, and Borges). Enjoy!

    (A not half bad imitation is achieved very easily by simmering a jar of condensed milk for an hour or two).
  3. H K from Winnipeg, Canada writes: For those of us who can do without sugar in our lives, anyone ever try making this stuff with stevia?
  4. Aurore Hiscott Hiscott from St Catharines, On, Canada writes: Yes! it is addictive! I made it this morning and ...it tastes like "more"! Delicious on toasted baguette!
    The only challenge I had was to guess on the time it should take to reach the right colour and texture while following your directions. Fortunately, I hit it right on!
    Thank you Michael for sharing! Aurore
  5. Michele K from Ottawa, Canada writes: Did I really need to know this? It's hard enough to avoid dulce de leche as it is, but now I have to know how to make my own?

    Thank you Argentina (although you should know that countries all over latin America lay claim to it, and I gratefully accept versions from all countries as gifts).
  6. Lemmy Nothor from Exiled on main street Barcelona, Spain writes:
    Dulce de leche ! In France they have been calling that confiture de lait for the last three hundred years.
  7. Peter McNamee from Vancouver, Canada writes: Stopping just before adding the cream creates the base for wonderful Vietnamese fish or pork dishes, the meat of choice being simmered in a combination of caramel, fish sauce, minced onion, and pepper.
  8. Deas, She Wrote from New York, United States writes: And you run this article on the same day all the other news services are reporting that a thickened midsection may lead to Alzheimers.....

    ...so wrong....so very wrong....off to the kitchen now.....
  9. Proud New Brunswicker from Sussex NB, Canada writes: Well I did it.. made a double batch, I have slightly more than a litre in the fridge cooling as we speak, I willl surprise the little woman when she comes home around 9 tonite ..Vanilla ice cream and homemade caramel sauce......

    As we say down east...some good....
  10. Globe Insider subscriber content
    Jennifer Rollison from Canada writes: My sister and I made this very simple recipe for a dinner party we had for our dad's 80th birthday. I don't know what BobtheBaptist is saying when he says this is hard. The caramel sauce was wonderful with the caramelized frozen apple souffle and warm individual apple pies...yummy!!!!!!!!!!!!!111
  11. Judge Judy is my hero from Winnipeg, Canada writes: Just made this now and it is fabulous - thank you Michael!

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