About Caramel

About Caramel

Sugar heated, will turn into caramel, first light golden in color, then brown, then black. (over done) The darker the caramel the more intense the flavor.

Correct temperature: For best results, use a candy thermometer and heat to 320 degrees for a light flavor and 350 degrees for a deeper more intense flavor.

Even Cooking: Begin with a low heat, and no stirring, until sugar has completely melted. Bring to a boil only after the sugar has melted. Do not stir once the boiling has commenced.. Shake pan back and forth while cooking. Once cooked, remove from heat and transfer to a clean, heat proof container. Place over a pot of simmering hot water to keep warm.

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