cuisine.co.nz - food - how to make caramel

How to Make Caramel 24 / 11 / 00
Caramel is sugar which melts, heats and then turns into a golden to dark colour, depending on just how long it remains on the heat. It will continue to darken unless it is tipped out of the saucepan or a cooler liquid is added. To make caramel, choose a saucepan with a very heavy base. Start with ½ cup of sugar. Dissolve this sugar in ½ cup or more of water. It is essential that all the sugar completely dissolves before the syrup comes to the boil. This includes the sugar crystals that can cling to the sides of the pan, as any remaining sugar crystals, once the syrup boils, will turn the caramel grainy.

			1. Bring the syrup to a steady boil without stirring. Watch carefully as the water evaporates, especially when the liquid reaches the stage where very large bubbles form in the syrup becomes heavy and sticky.

			2. The syrup will turn very pale and golden at the edges first. Don't stir it but do swirl the pan around a little so the sugar colours evenly.

			3. Continue to keep over the heat and cook until it becomes a deep golden colour, almost brown. Now the caramel is ready to use. Working swiftly, do one of the following:

			4. Tip the caramel on to a baking sheet and allow to harden.

			5. It can then be broken into pieces to use.

			6. This variation makes a delicious creamy caramel sauce to pour on ice-cream or fruit desserts. Bring 300mls cream to a simmer at the same time as the caramel is cooking and add this to the pan when the right shade of golden brown is reached.

			7. Stir and allow to cool before using.

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