How do you make caramel?

Question

What is an easy way to make yummy caramel? Not the droopy, liquid caramel, but the harder kind that will keep its shape?

Answer 1

If you put a banana on the grill for 5 minutes it will turn into carmel

Answer 2

Creamy Caramel Sauce

Things You’ll Need:

    * Large soup pot and lid

    * 2 cans sweetened condensed milk

    * Water

    * Can opener

Step1

Place the two cans of evaporated milk into the pot and cover completely with water. Put on the lid and slow boil.

Step2

If you boil for 2 hours, the caramel will be thin enough to pour over a desert. Cooking it for the full 3 hours makes a candy caramel, reminiscent of the chewy caramels you ate as a child.

Step3

Who doesn't like a delicious caramel apple? Cool, open and serve. Remove from the can and place it into a plastic container. This will keep in the refrigerator for a week.  

Answer 3

For cake

2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

1 teaspoon pure vanilla extract

2 large eggs, at room temperature 30 minutes

1 cup well-shaken buttermilk

For caramel glaze

1 cup heavy cream

1/2 cup packed light brown sugar

1 tablespoon light corn syrup

1 teaspoon pure vanilla extract

Directions  

Preheat oven to 350°F with rack in middle.

Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla.

Add eggs 1 at a time, beating well after each addition.

At low speed, beat in buttermilk until just combined (mixture may look curdled).

Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles.

Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes.

Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Make glaze:

Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved.

Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides.

Cool until glaze is set, about 30 minutes.

Answer 4

heat sugar over a flame  

Answer 5

caramel is just sugar and water 1:1 ratio.  Boil sugar and water (watch carefully because will burn). After awhile, get a glass of ice cold water next to your pot.  Take some caramel add it to the water.  If it harden in the water it is ready.  Place it on parchment paper to cool.

Answer 6

Carmel needs two sugars and a fat to be a carmel. Less fat = harder.

Any two sugars will work but the most common is granulated sugar and corn syrup.