Umami? Wasn’t it supposed to be salty? Not this time. Umami Caramel.
During Easter 2018, I wanted to test some techniques with chocolate on eggs (I’ll talk about them in other posts). And I wanted to try making a caramel with a difference.
The most common is the famous salted caramelbut this is the umami: the fifth taste! Instead of using salt, I used yeast extract called Marmite. And, particularly, I thought it really decorated!
The suggestion also works without the extract and becomes normal caramel, very tasty. This version becomes thick when it cools, to make it more fluid just add milk until it reaches the desired consistency.
Caramel syrup
Makes: 350 g
- 300 g crystal Sugar (or refined)
- 125 g fresh/pasteurized cream (has more than 35% fat | used: 35% fat)
- 15 mL vanilla extract (or 05mL essence)
- 3-5 g Marmite yeast extract (about 1 teaspoon; optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a wide saucepan or frying pan, melt the sugar over medium-high heat.
- Stir from time to time to better distribute the sugar and heat in the pan.
- Let the sugar caramelize until it turns amber in color. Be careful as it will be very hot.
- Add the cream, vanilla extract or essence and yeast extract (if using).
- Lower the heat and let it cook for another 5-6 minutes.
- Remove from heat and place in a container with a lid. As it cools it will become thicker.
- Amber: I made my caramel more amber, you can make it lighter if you want, the lighter it is: the sweeter it will be.
- Consistency: to make it more liquid, add milk until the desired consistency.
- Marmite yeast extract: is optional, it is a common folder in the United Kingdom and Australia.
