REAL RAW MILK CARMEL
There’s many different variations out there for Carmel - so this is a recipe and collaboration of tips, to help understand both the basic concepts & best ingredients to use - without having unhealthy processed ingredients in your family food…like corn syrup, evaporated milk or sweetened condensed milk!
RAW CARMEL - Is the REAL DEAL!
RAW MILK - Basically, Raw milk caramel has a richer, more complex flavor than caramel made with other types of milk, because raw milk contains more nutrients & enzymes than pasteurized milk. Raw milk caramel is also more difficult to find, as it is not available in all stores or farms.
WHEY - Whey caramel has a slightly sweet and tangy flavor. Whey, as you know, is the liquid that is left over after milk has been curdled and strained to make cheese. So - Whey caramel is a good option if you are looking for a whey (way) to recycle and use up cheese making leftovers. It also produces a lighter caramel - however, you can still add heavy cream for a more dulce de leche effect.
DULCE DE LECHE - Of course the heavy cream caramel is made by using all heavy cream - the higher fat is often a more luxurious option!
SOLID CHEWY CARMELS YOU EAT LIKE CANDY (pictured), TYPICALLY USE NO BUTTER or added fats like Milk/cream.
Finally - If you’re looking for skim milk thinking it’s “healthier” - I have to disagree! It’s basically just white water!
As a homesteader, natural farm to table chef & practitioner of holistic nutrition & medicine, I believe raw milk in its full fat form - has the BEST stuff a body needs…and includes all that lovely fat! Raw milk is also a living food - so I always say - go raw!
I just won’t be encouraging skim milk ever 😜 because if you want less fat, you’d just use whey - has higher protein and all the good stuff. Using skim milk or water, all you’re really doing is eating carmelized sugar, and calling it Carmel! 😂
So - here’s the Raw Carmel facts - without all the fluff!
INGREDIENTS:
• 1-2 gallons of leftover whey or milk
• 1 c of organic sugar or honey
• 1 c heavy cream or milk
• 2 tsp butter (or coconut oil)
• 2 tsp vanilla (preferably homemade)
• 1/2 tsp salt (if whey is unsalted)
PROCESS:
No matter what type of milk you use, the basic steps for making caramel are the same:
Combine sugar, salt and whey, milk and/or - in a saucepan. Yes - technically you can use all three
Heat over medium heat (in uncovered crock or large pot), stirring only occasionally, until the sugar dissolves and the mixture comes to a boil.
(If doing a chewy more solid Carmel, temps should reach 250 degrees - use a candy thermometer).
3. Reduce heat to low and add butter (omit butter if you want solid Carmel candy), then simmer, without stirring, for 20-30 minutes, or until caramel reaches a deep amber color.
Solid CARMEL CANDIES Note: If making Carmel candy - stir in vanilla here before removing from pot. THEN - Pour your caramel into a greased dish and let cool completely. Once the caramel has cooled, it can be cut into pieces and enjoyed.
NOW - On to your Carmel Sauce!
Once your Carmel sauce is reduced to a consistency & color you want - Remove from heat and stir in your 1 vanilla and Cup of milk or cream of choice.
SIDE NOTE: if you didn’t reduce milk enough at the start and you want a thicker Carmel sauce - at this point, you can turn up the heat, to cook it down further; stirring frequently so it doesn’t burn.
If you used milk or whey and continue to heat after adding the cup of cream or milk, you will create a thicker dulce de leche, sauce-like consistency for drizzling over desserts.
Jar it and store in the fridge for up to 2 months! Freeze in bags for longer storage - bring back to temp in fridge.
Here’s some xtra CARMEL tips:
Use fresh good quality milk. Milk that is aged and sour can make the caramel taste tangy. Whey has a similar effect. If using raw milk, it will of course be great for ya at any age!
Don’t stir caramel too much while it is cooking on medium-low heat. This is why I like to use a crock pot. Stirring a lot can cause the caramel to crystallize. Keep the heat low after adding your butter - and stir every 10-15min.
Cooking the milk down by at least half (about 45min) BEFORE adding in sugar is the key to a thicker consistency.
Cook the caramel until it reaches a deep amber color. Or until it’s reduced by half (Another 45min). This will give the caramel its characteristic flavor and texture.
Adding your butter, vanilla & salt, while it’s still in the pan or pot, but off heat, helps it blend thoroughly and not crystalize or burn.
Let the caramel cool completely before cutting it into pieces. You should let it cool to the touch before putting into a jar too. This will help to prevent the caramel from crumbling or separating.
Sugar is a preservative, but this is technically not a shelf stable food, unless you waterbath or sous vide. Store sauce in fridge for up to two months.
Sprinkle sea salt or extras on top of your carmel candy while still warm & cooling on your buttered cookie sheet.
Cut and wrap candies individually in wax paper, for a nice treat - but eat within a few days or store in fridge for longevity - warm to room temp before consumption!
HAPPY RAW CARMEL COOKIN!
Chef Leanna
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