... related to this recipe:
http://gigliocooking.blogspot.it/2016/08/the-secret-is-do-not-turn-on-oven.html
CARAMELLO
CARAMEL
Ingredients
for ¼ liter or 1 cup caramel:
300 gr sugar
drops cold
water (optional)
Put the sugar
in a pan ( better a copper pan for an uniform spreading of heat) and cook it on
low flame, stirring with a spatula.
Caramellization
temperature starts 121° c. At this point, when the sugar cools down,
becomes hard.
If you want a
liquid or gelly caramel, you must add water, as follow:
As it starts
to “smoke”, spry a few drops of cold
water, now stirring quicker: the sugar would increase its volume and would get
darker ( at this point you may add more water, depending on the preparation you
are doing: 3-4 spoons of water on 300 grams of sugar are meant for a thick
caramel, suitable for desserts like bavarian cream or crème caramel; more liquid
caramel, got by adding more water, are suitable for soft drinks).
You can add
any other liquid ( milk, juices, wines...)
For a gelly
consistency, as when you add water the temperature decreases, bring it to 108°
C ( 228 F).
Turn off the
heat and stir for a little further.
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