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Caramel is an aromatic component obtained by cooking sugar, melted with little or no water, until it turns golden-brown. Depending on heat and duration, it ranges from light and fluid to dark and bitterish. It forms the base of sauces, fillings, coatings, and sugar decorations.
Where It's Used
“Melt the sugar without stirring and remove from the heat once it turns caramel-colored.”
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İlgili püf noktaları
How to Fix Crystallised Sugar When Making Caramel
If sugar suddenly turns into a white, grainy mass while you are making caramel, the fix is to lower the heat, stop stirring, and add a couple of spoonfuls of ho...
How Is It Fixed?Why Does Caramel Crystallize?
Caramel generally crystallizes because sugar crystals are stirred before they melt, sugar particles stuck to the edge of the pot mix back into the mixture, or t...
Why Does It Happen?