After yesterday’s healthy snack it’s time to get decadent again with some caramel. Today is the day you get to add a little fire to that sugar and if you’re feeling saucy, a little milk or cream and make some magic. I personally love caramel sauce poured over vanilla ice cream so that’s what I decided to doodlewash. I’m also a fan of an apple covered in caramel goodness, but that feels more like fall than spring, so you get a sundae instead. You’ll have to add nuts yourself, as I prefer these without anything bumpy or crunchy to screw up the texture.
In 1886, Milton Hershey started up his first successful confectionery business, producing not chocolate, but caramel candies. The Lancaster Caramel Company shipped caramels across the U.S. and to Europe, helping to make the caramel candy popular. In fact, the first chocolate Hershey produced was as a coating for caramel candies before finally creating the iconic Hershey’s Milk Chocolate bar. Which honestly, tastes like crap and though the way they make it is a secret, speculators think this is because the milk is intentionally soured to promote a ridiculously long shelf life.
Though caramel sauce is delicious, people have been using just caramelized sugar and water to make candies for centuries now. The color of caramel is based on the length of time it’s heated, taking on a deeper color at higher temperatures. When it gets too high, though, the flavor darkens as well and quickly becomes unpalatable. And that’s about all I know about caramel, but that’s probably enough. It’s really better just to eat the delicious stuff and not ask too many questions.
Join me any and all days you like during April by celebrating a National or International Day with a doodlewash! Tag your image #doodlewashaday and I’ll feature everyone who played along on doodlewash.com at the end of the month!