Officially ‘caramel’ is defined as being made from a mix of sugars, milk proteins (milk or cream) and fat. However, caramel has developed into different branches throughout the years and across cultures. Here we mention a few members of the caramel family:
Toffee: Butter is used instead of milk and the mixture is cooked to a hard-crack stage. British’s favorite.
Dulce de Leche: concentrated milk and sugar are heated at a lower temperature and for a longer time than regular caramel. Popular in South America.
Fondant: heated sugar and water that is cooled and tempered until forming a paste. Famous for cake decoration.
Fudge: Intermediary between caramel and fondant. Contains sugar, milk, butter, cream, cocoa and fats.
Cajeta: Caramel made with goat’s milk, with an earthy and slightly nutty flavor. Mexico’s original.
Salted caramel: regular caramel with higher addition of salt and/or flavor. Percentage will depend on the level of saltiness desired.
Source: Chambre Syndicale Nationale de la Confiserie