Processed

Soft Caramel Block

S tier

Soft caramel block is a cooked sugar-and-dairy slab you cut, melt, or enrobe— the centre of a chocolate, the sauce waiting in a pan, the chew in a tart. It should yield to a knife and stretch slightly, not shatter and not slump into syrup at room heat. Butter and cream are the difference between this and a hard crack caramel. Melt it gently; a hard boil will take it toward toffee. Salt loves it. A grainy block was seeded or stored damp. This is an ingredient block, not a plated dessert—though it will become one if you warm it with cream.