Caramelo

“Caramelo” is a Spanish and Portuguese word for caramel, and on confectionery it can refer to a caramel-flavoured sweet rather than one specific recipe. Some are hard, boiled-sugar sweets; others are chewy or soft.

Crush hard sweets first, then warm them gently in a small saucepan with a splash of water, stirring until smooth; take care, as melted sugar becomes extremely hot. Chewy caramels are better melted over a bain-marie with a little cream.

Keep them in an airtight container in a cool, dry cupboard, away from sunlight and steam. Humidity can make hard sweets sticky, while warmth can soften or deform them.

Crushed hard caramelo can be sprinkled over biscuits or folded into an ice-cream topping; melted caramel works well in flan, crème caramel and caramel sauce. Add it gradually to hot cream, since the sugar can bubble and splatter.

Not directly: hard caramelo is concentrated sugar, whereas caramel sauce contains liquid and is pourable. Melt crushed sweets with a little water for a thin topping, or with warm cream for a richer sauce.

Hard sweets can cause choking, so do not give them to young children; chewy pieces can also be difficult to manage. For a child who is ready for sweets, use a soft, small piece and supervise them while they eat.

The words are closely related, but “caramelo” may mean a caramel sweet, while “caramel” can mean the cooked sugar itself, a sauce or a flavour. Check whether the product is hard, chewy or a sauce before using it in a recipe.