Bright, seductive golden, amber or dark brown, caramel can pull a dish in different directions. When cooked blond, expect the sweetness of the butter; a little more time on the heat brings out a nuanced hazelnut; just a little further and here is that touch of bitterness that gives a satisfying, deep and rich balance.
Then think about how you want to use it. Caramel lends itself well to cookies, cakes, pies – you name it. We’ve gathered some of our favorite ways to enjoy it. We also found tasty recipes where caramel is present, because, yes, you can bring a little sweetness to dinner.
Crunchy caramel and oatmeal cookies. Think Florentine. Think tile. These lace cookies are delicate to melt in your mouth and so crunchy that you can’t help but break small pieces for one more bite. They spread a lot in the oven, so when the instructions say keep the drops the size of a teaspoon 3 inches apart, be careful.
(Tom McCorkle for The Washington Post; food styling by Carolyn Robb for The Washington Post)
(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)
Tahini salted caramel tart. The bitterness of Tahini hazelnut complements the salted caramel. While this recipe may seem intimidating, every element of the dessert is actually not difficult. Besides, this pie will prove to everyone that you are indeed a kitchen magician.
(Goran Kosanovic for The Washington Post; food styling by Bonnie S. Benwick / The Washington Post)