More about caramel...
In Switzerland, caramels are also known as Nidelzältli, Rahmtäfeli or Nideltäfeli. They are prepared using whole cream, sugar and flavourings such as vanilla, mint, salt, etc. You can give them a soft texture by adding a little butter at the end.
Salted butter caramels were created in 1977 by a French chocolatier and pastry chef in Brittany and have been famous ever since.
Caramels taste sweet and creamy or sweet and salty, as in Normandy. They can be soft or hard, depending on the country.
Caramel is perfect with...
Sweet dishes and desserts:
- Caramelised pears
- Braised apples
- Peanut brittle with bananas
- Far Breton
Caramels can be used to whip up great dessert sauces in a flash; combine with cream and heat slowly, stirring constantly, until melted. Goes great with vanilla ice cream.