{"id":953,"date":"2020-09-18T00:00:00","date_gmt":"2020-09-18T04:00:00","guid":{"rendered":"https:\/\/www-new2022.chezcora.com\/?p=953"},"modified":"2026-06-24T10:27:12","modified_gmt":"2026-06-24T14:27:12","slug":"caramel-caramel-tout-le-monde-taime","status":"publish","type":"post","link":"https:\/\/www.chezcora.com\/en\/caramel-caramel-tout-le-monde-taime\/","title":{"rendered":"Oh, caramel, the whole world loves you!"},"content":{"rendered":"
\n

And everyone wants to know what you\u2019re made of.<\/p>\n\n\n\n

So, for Mesdames Johanne Sansfacon, Chantal Payant, Lynda Rhainds, Ir\u00e8ne Mainville, Marcia Brideau and Lise Bouchard, as well as Anne Grenon, who is wondering if she should spread caramel on her morning toast instead of strawberry jam, let\u2019s get to the (sticky) bottom of the \u201cworld\u2019s best caramel.\u201d<\/p>\n\n\n\n

Dear Anne, don\u2019t get rid of your jar of strawberry jam just quite yet, because the only thing recommending this caramel is my own unabashed enthusiasm. Especially since I adore caramel \u2013 the one we serve in our restaurants, artisanal jars I find in specialty stores and, occasionally, at public markets \u2013 even though I had actually never made any until recently.<\/p>\n\n\n\n

Truth is, I\u2019ve always regarded caramel as a precious elixir, an extra-special treat, much like the chocolate crafted by Quebec\u2019s own Genevi\u00e8ve Grandbois or the celebrated baba au rhum from faraway Poland. A specialty so rarified that I would never attempt to make it myself.<\/p>\n\n\n\n

Now, confined at home, I am discovering the virtues of DIY ingenuity and creativity. I have dared to transplant branches, draw owls, decorate the house, string together pearls into pretty necklaces, write letters, and of course, to try new recipes, including the purported world\u2019s best caramel.<\/p>\n\n\n\n

I have discovered there is great satisfaction to be had in devoting oneself to a subject and bringing it to life or improving upon it. Manual work quietens my mind and uplifts my heart.<\/p>\n\n\n\n

Putting our hands to work gives us enjoyment, but there is also the joy of contemplating the creation itself. Whether a delicious raspberry pie, a pretty fabric mask, a plateful of fudge, a splendid drawing or a woven ring of flowers to crown our head. They all give happiness. It\u2019s as if tinkering here and there, doing things for ourselves fills us with a whole bunch of well-being hormones. I should know! All these hours of contented creative concentration have generated so much enthusiasm that, while flipping through an old food magazine that talked about caramel, I filled my chest with air and told myself I too was capable of making caramel. I looked through several recipe books searching for a recipe. There turned out to be many, and none of them were exactly the same.<\/p>\n\n\n\n

Some said to add corn syrup to white sugar with a few drops of lemon juice; others to use brown sugar instead of white sugar; and others to add water and cream to the sugar and finish with a little butter.<\/p>\n\n\n\n

Feeling a bit bewildered, I called a friend who is a professional cook. He suggested a pinch of potato starch to thicken it.<\/p>\n\n\n\n

At that point, I began to suspect that caramel is like shepherd\u2019s pie or Christmas tourti\u00e8re \u2013 everyone<\/i> has their own version. And theirs is the best in the world!<\/p>\n\n\n\n

Caramel is an addictive treat that entices and comforts. It\u2019s only when you apply heat and the sugar begins to burn that the colour, texture and flavour turn exquisite.<\/p>\n\n\n\n

I\u2019ve concluded that caramel is a little like life: a dangerous adventure, addictive and yet so seductive. Like life itself, the best caramel is the one we make ourselves: using our own ingredients, lovingly maintaining the warmth and tenderly savouring at home.<\/p>\n\n\n\n

So please, forgive my boastful ways when I talked about this famous caramel. It was a little thrill to dare to try something that, in my mind, was beyond me; to overcome my fear of failing. For me, this caramel is the best in the world, simply because it was made in my own kitchen saucepan.<\/p>\n\n\n\n

You can decide which version works for you!<\/p>\n\n\n\n

But for those of you who must know:<\/p>\n\n\n\n

Pour about 2 cups of white sugar into a medium-sized saucepan on low.<\/p>\n\n\n\n

Gently stir with a whisk until the sugar becomes liquid and begins to boil. It will gradually start to brown.<\/p>\n\n\n\n

When it reaches the desired colour, add a cup of slightly warm 35% cream and a heaping teaspoon of cornstarch mixed with a little cream.<\/p>\n\n\n\n

Mix until fairly thick and remove from the heat.<\/p>\n\n\n\n

Allow to cool and give yourself a pat on the back \u2013 you dared!<\/p>\n\n\n\n

\u2764\ufe0f<\/p>\n\n\n\n

Cora<\/p>\n\n\n\n

Pssst:\u00a0It\u2019s crazy how important this caramel has become for me. I think maybe it\u2019s because I dared and believed in my ability to succeed. And maybe that\u2019s the secret ingredient to every creation \u2013 to trust ourselves that we are capable of creating our own lives. Each one of us, in our own way, and with our own ingredients.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

And everyone wants to know what you\u2019re made of. So, for Mesdames Johanne Sansfacon, Chantal Payant, Lynda Rhainds, Ir\u00e8ne Mainville, Marcia Brideau and Lise Bouchard, as well as Anne Grenon, who is wondering if she should spread caramel on her morning toast instead of strawberry jam, let\u2019s get to the (sticky) bottom of the \u201cworld\u2019s best caramel.\u201d Dear Anne, don\u2019t get rid of your jar of strawberry jam just quite yet, because the only thing recommending this caramel is my own unabashed enthusiasm. Especially since I adore caramel \u2013 the one we serve in our restaurants, artisanal jars I find in specialty stores and, occasionally, at public markets \u2013 even though I had actually never made any until recently. Truth is, I\u2019ve always regarded caramel as a precious elixir, an extra-special treat, much like the chocolate crafted by Quebec\u2019s own Genevi\u00e8ve Grandbois or the celebrated baba au rhum from faraway Poland. A specialty so rarified that I would never attempt to make it myself. Now, confined at home, I am discovering the virtues of DIY ingenuity and creativity. I have dared to transplant branches, draw owls, decorate the house, string together pearls into pretty necklaces, write letters, and of course, to try new recipes, including the purported world\u2019s best caramel. I have discovered there is great satisfaction to be had in devoting oneself to a subject and bringing it to life or improving upon it. Manual work quietens my mind and uplifts my heart. Putting our hands to work gives us enjoyment, but there is also the joy of contemplating the creation itself. Whether a delicious raspberry pie, a pretty fabric mask, a plateful of fudge, a splendid drawing or a woven ring of flowers to crown our head. They all give happiness. It\u2019s as if tinkering here and there,\u2026<\/p>","protected":false},"author":1,"featured_media":957,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"","_seopress_titles_desc":"Mme Cora r\u00e9pond aux questions de ses lectrices sur le caramel et raconte l'histoire de cette douceur que tout le monde aime.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"footnotes":""},"categories":[42],"class_list":["post-953","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lettre-mme-cora"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"acf":[],"_links":{"self":[{"href":"https:\/\/www.chezcora.com\/en\/wp-json\/wp\/v2\/posts\/953","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chezcora.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chezcora.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chezcora.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chezcora.com\/en\/wp-json\/wp\/v2\/comments?post=953"}],"version-history":[{"count":0,"href":"https:\/\/www.chezcora.com\/en\/wp-json\/wp\/v2\/posts\/953\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chezcora.com\/en\/wp-json\/wp\/v2\/media\/957"}],"wp:attachment":[{"href":"https:\/\/www.chezcora.com\/en\/wp-json\/wp\/v2\/media?parent=953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chezcora.com\/en\/wp-json\/wp\/v2\/categories?post=953"}],"curies":[{"name":"WP","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}