Torch syrup is really a good thing, especially cream caramel syrup. It can be used when baking. Add a little when drinking coffee or eating cake. It also improves the flavor, and the taste becomes much richer and sweeter immediately.
I made cream caramel syrup last time, but the camera was out at that time and no photos were taken. When I made it this time, I found that the light cream had just been used up, so I could only make some simple scorched syrup. Although there is no cream, the taste is good.
Cream caramel syrup is made in the same way as ordinary scorched syrup, except that in the last step, one adds boiled boiling water and the other adds boiled light cream. That's all!
scorched syrup
Recipe Recommendations
- white sugar 100 grams
- cold water 20ml
- boiling water 80ml
- sweetening
- skills
- three-quarters of an hour
- senior
Steps for scorched syrup
1
Add cold water and sugar to a small pot at the same time and heat over low heat. No need to stir.
2
As the temperature rises, the white sugar begins to melt and small bubbles begin to emerge in the pan.
3
The more bubbles rise.
4
Continue heating, and after a while, the white sugar solution in the pan begins to change color and turn yellow.
5
Continue to heat on low heat until red color appears, and slowly shake the small pan to make the color even.
6
When the sugar liquid appears dark red, turn off the heat and add the freshly boiled boiling water. The pot will boil violently. Be careful at this time and not be scalded. Place the pan into a container with cold water until the syrup in the pan has completely cooled.scorched syrup Make Tips
1. During the heating process, sugar solution will continue to splash out. Be careful not to get burned. 2. There is no need to stir during the heating process, just gently shake the small pot at most. 3. Although there are no particularly complicated steps in the entire boiling process, mastering the heat is very important. If the heat is not enough, the syrup will not be red in color and will not taste like caramel when eaten. However, if you get through it, the syrup will freeze into a pot of hard armor, which will drive you crazy! 4. The freshly cooked burnt syrup should feel a little thick, and will become thicker after thoroughly cooling. 5. If the syrup is still relatively thin after cooling, return to the pan to low heat and heat it for a few minutes to properly evaporate some excess water. If it is too thick, you can add a small amount of boiled water and dilute it.