When I make caramels (the kind you cut into cubes and chew) using the short cut sweetened condensed milk method (illustrated here on epicurious), they are opaque and a light brown color similar to the familiar Brach’s.
When I make caramel sauce—cooking sugar and then adding cream, butter and vanilla—it is a dark and not exactly transparent, but not exactly opaque, either.
I’m making the double-whammy next weekend and was going to put a caramel sauce on it. Planning on using Rose’s sticky caramel from the little turtle cuppies in RHC. This obviously follows the caramel sauce method. I sort of feel like the lighter color might look better over the choco whammy bundt, but not at the expense of flavor.
Does anyone know why this color/opacity variation exists? I know the caramels only go to 242, so the sugar part probably never ambers, so that probably accounts for the lighter color, but any confirmation—and especially thoughts on opacity—would be greatly appreciated!!!
Many thanks, all! And happy weekend!