07.18.09 Caramel test size - the easy way
We purchased small containers to small batch tests so we can scale it later.
2 cubes of Kraft caramel. 6.25 oz Fris vodka (1/4 bottle). Shaken vigorously. (Mad Scientists used 8 cubes for 750 ml vodka.)
07.19.09 Taste Test
Here's the caramel infusion before the two cubes are fully dissolved:
12 hours later the two caramel cubes are dissolved. Taste test.
L: moderate caramel flavor, all vodka at the end.
E: agrees.
Added one more cube of caramel.
~24 hours after the original infusion, we tasted the 3 caramel cube version and declared it to be done.
Tastes sweet and caramel at the beginning but still has vodka burn at the end.
08.16.09 Tweaking the infusion
We still had a lot of the test size left, and Emilio was unhappy with it. So we added one more cube of caramel.
Recipe - the inferior version
750 ml vodka
12+ cubes of Kraft caramel
Approximately 12 hours 'infusion' time, with occasional vigorous shaking to mix
12.12.09 Caramel - the right way
L's friend Anne is a frequent cat-sitter, and L said she'd make her a vodka as a thank you gift. Anne requested caramel, but made by caramelizing sugar. L & E tried to make the caramel. We had no idea what we were doing. E found a helpful website: How to Make the Perfect Caramel We followed the instructions there and, given that L is a klutz, E made her wear full protective gear, apron and oven mitts (see pic). In an attempt to get "just past" the point where it starts to smoke, we left the first batch on for ~10 seconds too long. The caramel burned. It was clear it had burned so we threw it out right away.
The next time we had better success. We were experimenting with 12.5 oz vodka, and we used 1/2 c sugar. We got the caramel quite dark, and the vodka had a nice rich, almost buttery taste. L thought there was a hint of burnt caramel flavor. E declared that one a success. The best part about the caramel is how cool it looks when it is poured into the vodka, it bubbles up and forms solid structures within the vodka.
Note: Later that week, E decided that he could taste a teeny bit of burnt caramel flavor in that vodka, so L doctored it up ad added another 1/2c of caramel, which helped.
The caramel solidifies within minutes, but before that it's still hot, so if you're going to taste test, be careful!
A few days later, L moved onto making the version for Anne. This was 750 ml Fris with 1 cup sugar. After several rounds of taste testing, the final formula that Anne and L determined was 2c caramelized sugar for 750 ml vodka. The caramel does add volume but not the full volume. The hard carmel can be shaken when poured into the vodka, but in general it will dissolve within 8 hours, if left unshaken.
Our caramel making tips: We really like the website linked above. However, for our purposes, we say the caramel is done the instance it shows any sign of smoking. We find the flavor just fine, and are significantly less likely to run the risk of burning it.
Here's what the finished Caramel vodka looks like:
Recipe
750 ml vodka
2 cups caramelized sugar
12.12.09 Caramel - the right way
L's friend Anne is a frequent cat-sitter, and L said she'd make her a vodka as a thank you gift. Anne requested caramel, but made by caramelizing sugar. L & E tried to make the caramel. We had no idea what we were doing. E found a helpful website: How to Make the Perfect Caramel We followed the instructions there and, given that L is a klutz, E made her wear full protective gear, apron and oven mitts (see pic). In an attempt to get "just past" the point where it starts to smoke, we left the first batch on for ~10 seconds too long. The caramel burned. It was clear it had burned so we threw it out right away.
The next time we had better success. We were experimenting with 12.5 oz vodka, and we used 1/2 c sugar. We got the caramel quite dark, and the vodka had a nice rich, almost buttery taste. L thought there was a hint of burnt caramel flavor. E declared that one a success. The best part about the caramel is how cool it looks when it is poured into the vodka, it bubbles up and forms solid structures within the vodka.
Note: Later that week, E decided that he could taste a teeny bit of burnt caramel flavor in that vodka, so L doctored it up ad added another 1/2c of caramel, which helped.
The caramel solidifies within minutes, but before that it's still hot, so if you're going to taste test, be careful! A few days later, L moved onto making the version for Anne. This was 750 ml Fris with 1 cup sugar. After several rounds of taste testing, the final formula that Anne and L determined was 2c caramelized sugar for 750 ml vodka. The caramel does add volume but not the full volume. The hard carmel can be shaken when poured into the vodka, but in general it will dissolve within 8 hours, if left unshaken.
Our caramel making tips: We really like the website linked above. However, for our purposes, we say the caramel is done the instance it shows any sign of smoking. We find the flavor just fine, and are significantly less likely to run the risk of burning it.
Here's what the finished Caramel vodka looks like:
Recipe
750 ml vodka
2 cups caramelized sugar
i have already melted caramel dip and i was thinking about just adding some to my vodka bottle and shaking it and stirring it thoroughly AND THAN drinking it...would that be ok too?
ReplyDeleteDo you pour the hot caramel into the vodka? Or do you let it cool for a while first?
ReplyDeleteHuriye - If you're drinking it straight away, that would probably be fine. Depending on the milk content of the caramel dip, you may not want to leave it unrefrigerated for too long.
ReplyDeleteDana - We pour the hot caramel in right away, if you wait, it solidifies and gets stuck in the pan. Just make sure you use a mason jar, pyrex or some other type of container that can take the heat. Happy infusing!
ReplyDeleteWhen using hot caramelized sugar is there the possibility of losing alcohol content and if so would this recipe be better starting with everclear like some limoncello recipes?
ReplyDelete