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caramelDepending on where you're from, you may either say 'car-a-mel' or 'CAR-mel.' Anyway you put it, though, our bright, tangy Ceylon black tea accented with rich notes of caramel flavoring (sugar free, by the way!) is sure to have you saying, 'wow! that's good!' Rich, dark caramel aroma, molasses notes. Dense and decadent cup, with a sweet, brown sugar aftertaste.
Steep at 212° for 3 minutes.
ingredients & lore
blended with black tea and natural caramel flavor
Caramelization is the result of removing water from sugar, using heat. The sugar is heated slowly to about 340F, and the molecules break down and re-form into compounds with a characteristic color and flavor. You could also start with a mixture of sugar and water, if you're concerned about the sugar browning too quickly. To make caramel sauce, heavy cream is added near the end and quickly whisked to integrate it into the dark syrup and prevent burning.