Caramel topping

The term topping in the modern culinary lexicon is relatively recent. In English, the word top means top, top, crown, so it becomes clear that by topping in Russian it is customary to mean something that covers the top of the product. Sometimes this is necessary to give the dish completeness and the desired appearance.

Topping includes sweet colored syrups, which come in different thicknesses and tastes. They are watered to decorate and give additional flavoring notes desserts not only in cafes and restaurants, but also at home.

In addition, topping means various dry sprinkles that are used for baking. Topping can even be considered pizza stuffing or nachos. So, for example, for ice cream, syrup or grated chocolate is a classic topping, while for Italian pizza - crushed tomatoes with olive oil.

Among the range of topping offered by the modern food industry, a special place along with chocolate and fruit and berry belongs to caramel. Sweet to taste, thick in consistency and unusually fragrant caramel topping in cooking can be used in different ways.

Someone likes to add caramel topping to cocktails (not only dairy, but also other non-alcoholic and even alcohol containing). Others prefer to pour caramel topping on ice cream, sorbet, mousse, soufflé, flour products (pancakes, fritters) or fruit salad. In addition, caramel topping, which is essentially a rather thick syrup, seems to be designed to be added to many sweet dishes, including pastries, cakes, cakes and other delicious sweet desserts.

Caramel topping can be prepared at home, and in terms of taste it will be no worse. Such a product tastes very similar to boiled condensed milk, and this directly depends on the color to which the caramel was brought. For example, if the heating of the caramel mass stops at a yellowish hue, the finished caramel topping is sweet enough and has a creamy aroma. When the caramel turns red-brown, a small mustard with a slight aroma of gum is felt in the taste of topping.

However, the easiest way to feast on fragrant caramel topping is to get it ready. This is quite simple, because the modern food industry provides a wide range of products of this kind - various brands and brands, bottles of different volumes and colors.

Such caramel topping is mainly made on the basis of water and sugar with the addition of food dyes, flavors, stabilizers and thickeners. So, for example, the most common version of the caramel topping composition, which is always indicated on the bottle with the product, is the following: whole condensed milk, glucose syrup, sugar, water, butter, identical to natural flavor (vanillin) and salt.