Kriss does a Maillard caramel (no sorbitol, yes lecithin). Instead of caramelizing the sugar and deglazing with cream, the sugars and cream cook together for a long time and the milk proteins cook and go through a Maillard reaction. With this method, the sugar never actually gets hot enough to caramelize. So it has more of a cooked dairy flavor than a burnt sugar flavor. I think @Chocolothas said she makes her cut/chewy caramels this way. Am I remembering that correctly?
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Kriss does a Maillard caramel (no sorbitol, yes lecithin). Instead of caramelizing the sugar and deglazing with cream, the sugars and cream cook together for a long time and the milk proteins cook and go through a Maillard reaction. With this method, the sugar never actually gets hot enough to caramelize. So it has more of a cooked dairy flavor than a burnt sugar flavor. I think @Chocolat has said she makes her cut/chewy caramels this way. Am I remembering that correctly?
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