If you're a fan of caramel but prefer to avoid high-fructose corn syrup, you've come to the right place. This comprehensive guide walks you through creating a delicious, homemade caramel recipe without corn syrup. We'll explore two popular methods: the classic stove-top method and an alternative, corn syrup-free, stove-top less method.
The classic stove-top method uses granulated sugar, while the alternative method leverages coconut sugar, making it both corn syrup-free and refined sugar-free. Both methods yield a rich, indulgent caramel that's perfect for desserts, frostings, or as a spread on your favorite treat. Let's dive right in!
Classic Stovetop Caramel Recipe without Corn Syrup
The classic method involves cooking granulated sugar until it caramelizes. It requires close attention and patience, but the outcome is well worth the effort.
Before you start, ensure you have the right equipment and ingredients. You'll need a heavy-bottomed saucepan (preferably stainless steel), a candy thermometer, and a pastry brush. For ingredients, have granulated sugar, water, and heavy cream at the ready.
Preparing the Pan and Sugar
Begin by lightly wetting your pastry brush and use it to brush down the sides of the saucepan. This helps dissolve any sugar crystals that form during cooking. Add your sugar and 2 tablespoons of water to the pan. Stir gently to moisten all the sugar.
Bring the sugar and water to a boil over medium-high heat. Once boiling, attach your candy thermometer to the side of the pan. Avoid stirring at this point, as it can cause the sugar to crystallize. If sugar crystals form on the sides, brush them down with your wet pastry brush.
Reaching the Caramel Stage
As the sugar continues to cook, it will start to change color around 320°F (160°C). At this point, you're close to reaching the caramel stage. Keep a close eye on the thermometer, as the temperature will rise quickly. Once the sugar reaches 350°F (175°C), it has turned into a beautiful amber caramel. Be careful, as this stage can happen almost instantly, and burning the sugar can happen quickly.
Once you've reached the desired color, carefully and slowly pour in the heavy cream while stirring gently. Be cautious, as the mixture may spit and bubble up. Continue cooking and stirring until the mixture reaches 221°F (105°C), then remove from heat and pour your caramel into a heatproof container to cool.
Coconut Sugar-Based, Stovetop-Less Caramel Recipe
This method uses coconut sugar and doesn't require cooking on the stove. Instead, it relies on the natural sugars in coconut sugar to caramelize in the oven. This method is ideal for those who prefer a hands-off approach or find the classic method too challenging.
To start, preheat your oven to 350°F (175°C). Spread 2 cups of coconut sugar evenly on a baking sheet lined with parchment paper. Bake for 5-10 minutes, keeping a close eye on the sugar to prevent burning. Once the sugar has liquified and turned a dark amber color, remove from the oven.
Combining and Cooling
Carefully transfer the melted coconut sugar to a heatproof bowl. Slowly pour in 1 cup of full-fat canned coconut milk, stirring gently to combine. Be cautious, as the mixture may bubble up and be very hot. Once the coconut milk is incorporated, let the caramel cool on the counter until it reaches room temperature. Transfer to an airtight container and store in the refrigerator until ready to use.
Whether you choose the classic stove-top method or the coconut sugar-based, stove-top-less method, you'll be rewarded with a rich, decadent caramel that's free from corn syrup. Enjoy your homemade caramel in your favorite desserts, or simply indulge in a spoonful – you deserve it!