Buttery caramel topping

Buttery caramel topping is a sweet and creamy ingredient frequently used in baking to decorate and flavor desserts, cakes, ice creams, and other sweets. It is characterized by its smooth and buttery texture, which allows for easy application and a delicious mouthfeel thanks to its balance between sweetness and a slight buttery note.

Buttery caramel comes from the slow cooking of sugar with butter and milk or cream, a process that creates a homogeneous and slightly golden mixture with an intense and creamy flavor. Its origin is primarily associated with the confectionery traditions of countries like Mexico and the United States, where it is common in the preparation of typical desserts and baked goods.

Among its properties, its ability to provide unique texture and flavor stands out, in addition to offering an attractive visual effect in recipes. Due to its composition, it provides energy primarily in the form of carbohydrates and fats.

In the Latin American context, buttery caramel topping is also popularly known by names such as creamy caramel, dulce de manteca, butter caramel, or simply soft caramel. These terms may vary by region, but they all refer to a similar sweet and buttery topping used to enhance desserts and sweets.