How to make caramel?
Caramel enhances many desserts and can be the star of some recipes! From floating islands to flan, make your own caramel for the best flavors.
Ingredients
Materials
- A saucepan (using a copper saucepan is optimal for making caramel).
Preparation
Put the sugar in a saucepan over medium to low heat.
Let the sugar melt and caramelize slowly. No need to add water; the sugar will do its job on its own!
To mix and prevent some parts from burning, do not use a spoon or spatula; just gently shake the saucepan. Mixing with a spoon may cause the sugar to crystallize.
Be careful not to burn the caramel; it can happen very quickly. If it gives off a slightly pungent smoke, remove it from the heat immediately. If you have a cooking thermometer, it should be between 239°F (115°C) and 266°F (130°C).
The caramel should have a nice brown color. If it is too dark, it will be bitter, and if too light, it will lack flavor.
Use the caramel immediately; it hardens quickly, so make sure everything is prepared before you start.
And there you have it, your caramel is ready!
Observations
Prevent the caramel from getting hard: just add some hot water once the caramel is ready. Be careful, it may splash. Some also add a bit of vinegar.
Have a nice flowing caramel: this time, add butter and liquid cream to the caramel, being careful of splashes. For those who love it, use salted butter!
Toffee caramel: condensed milk and butter will do the trick. Make a caramel with butter and brown sugar, then add condensed milk for that texture, a caramel known as toffee.
Each recipe has its caramel: a caramel flan requires a simple caramel that hardens, while a flowing caramel can be used for ice creams, etc.
Clean your utensils: the problem with caramel is that it hardens at lightning speed! The simple and quick solution is to soak the utensils in boiling water; the caramel will dissolve by itself.
