A culinary formula for creating a sweet confection using caramelized sugar, butter, and cream (or alternative dairy) as primary components, specifically designed to omit the inclusion of glucose syrup. This deviation necessitates careful adjustment of ingredient ratios and cooking techniques to achieve the desired texture and prevent crystallization. For example, many recipes utilize honey, maple syrup, or brown rice syrup as alternatives to achieve similar sweetness and consistency.
The significance of developing such formulas lies in catering to dietary restrictions, health-conscious consumers, and those seeking to avoid processed ingredients. Traditional caramel recipes often employ corn syrup as a stabilizer and to prevent sugar crystallization. However, concerns regarding the potential health implications of high-fructose varieties of this ingredient have driven interest in alternative formulations. Historically, cooks have experimented with various sweeteners and techniques to replicate the qualities of traditional caramel without relying on this common additive.
