Caramel sauce making
By JaymeSipes
To make caramel sauce, we take advantage of the coking nature of sugar. Sugar will undergo coking reactions at high temperatures, producing a golden to brown color, and also producing substances with special flavors.
Recipe Recommendations
- cold water 25 grams
- boiling water 90 grams
- fine sugar 125 grams
- sweetening
- cook
- half an hour
- ordinary
Steps for Caramel sauce making
1
After putting fine sugar into the pan, add 25 grams of cold water.
2
Heat over low heat. As the heat rises, the sugar will gradually dissolve.
3
Small bubbles began to emerge, and gradually more and more bubbles became. (No stirring is required during heating)
4
After heating for a period of time, the color of the sugar begins to change and a yellow color appears. At this time, you can gently shake the small pot to make the color of the sugar even.
5
Keep the heat low until the sugar becomes darker.
6
When the sugar water turns charred, turn off the heat immediately and pour in the freshly boiled water.
7
Use a wooden spoon to stir the sugar sauce well. After cooling, it will turn into a thick caramel sauce.