Caramel. Quite possibly the best thing ever invented. It drips between cracks and oozes between kernels, sticking to fingers, sticking to the roof of our mouth.
Caramel makes the salty sweet with its golden kiss. “Buy me some peanuts and Cracker Jack,” as I lick the golden goo off of my fingers. I dig for my prize as the home team scores and shove the last heavenly bites of childhood into my mouth. Caramel, so sweet.
My Sundae stands tall. Golden drips hang in mid-air. I catch them one by one with my elongated sundae spoon. This is caramel. Too slow to hit the ground, yet too fast to catch it all. It dribbles down my chin, too good to wipe off. Caramel. Have you ever wondered what coats your Cracker Jack? What drips down your sundae? Certainly this is no earthly creation.
But it is. Sugar or syrup when put over sufficient heat becomes caramelized. The edges become golden, careful not to stick to the bottom of the copper kettle. If even a morsel of your sugar burns, the entire concoction will taste acrid. Keep stirring. Your sugar is getting there. Thicker and thicker-get some popcorn, I think we have some caramel.
I want to make caramel candies. How does caramel finally obtain its gooey texture? When butter and cream are added to caramelized sugar, it thickens and, once cooled, it can be stretched and cut into the candies we are all familiar with. Time to get the apples.
Apple photo by Paolo Neo
My favorite table. Ah, crispy pepperoni. Sunday is half-off pizza night. I usually try and take advantage of that every now and then. Refill the soda. Extra sauce, extra cheese, just the way I like it. The Raiders are battling the Chiefs on the widescreen. Pizza and football. Life is pretty good. Mountain Mike’s in Davis.
