4 grandmother's tips for successful caramel

4 grandmother's tips for successful caramel

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Whether to make a cake, a cream, a sauce or even confectionery, caramel is one of the classics of the kitchen! And yet it is also a recipe that can easily turn into a disaster. We have listed the essential tips and tricks to stop burning your pan! Depending on the texture you want to give it (melting or crunchy) and the final shape of your recipe, it's up to you to adapt these tips.

Tip 1: Use white sugar

To make your caramel, use not brown sugar which may crystallize but white sugar, and this in a pan large enough to avoid splashes. The latter being less tasty, you are free to add (once the caramel has cooled) vanilla, chocolate shavings, cinnamon or even orange peel to flavor your preparation. Cook your white sugar "dry", that is to say in the pan, or with a third of water compared to the amount of sugar. The extra thing? Pour a few drops of lemon or vinegar in the water to avoid crystallization and to keep your caramel liquid.

Tip # 2: Do not take your eyes off the caramel!

It is a mistake not to commit or risk saying goodbye to your pan and failing to clean it! Stay well in front of your baking sheet while preparing your caramel. Above all, do not stir your caramel with a wooden spoon or a whisk, otherwise the sugar may crystallize. To wash your pan well, a trick is to fill the pan with water with the remaining caramel and bring to a boil to remove the last particles.

Tip N ° 3: Do not miss the cooking

Once the 155 degrees are reached, the caramel takes shape and will then change color. It's up to you to stop cooking when the color seems ideal (between golden and amber), knowing that the darker it is, the more bitter. Dip a piece of parchment paper in your caramel to better see its color if your pan is colored. But beware, if it is overcooked, you will not be able to go back. Immerse your pan in a larger pan of cold water to cool it quickly.

Tip 4: Add the cream correctly

If you make a caramel sauce, gradually introduce the cream into your preparation. If you pour it all at once, you risk making it hard due to the sudden change in temperature. If crystals form, don't panic! Heat your pan again. Do the same if you have replaced the cream with butter. Finally, to preserve your caramel as well as possible, do not put it in the refrigerator so that it does not harden. Here are suggestions of az caramel-based recipes


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