How can I make caramelized sugar?

caramelizing sugar is a simple process involving only a few ingredients and kitchen tools. The caramelization process turns white granulated sugar with gold brown color, the color of caramel candies. It is often used for topping desserts such as Flan, as an aroma for cake icing or a component of caramel candies. The cooking process is relatively easy, but vigilance during boiling and cooking is essential. Caramelized sugar is often combined with milk and butter and creates caramel candy and chocolate sweet fillings. As it warms, the sugar melts - sometimes unevenly - and brown, but with caution it can achieve a uniform color. However, sugar cooked with this method often burns easily and can also "entertain", but the term boiling is used to indicate a substance that has become more stiff than soft or liquid. In order to learn the production of caramelized sugar in this way, it may be necessary to produce some practical doses, because any burnt or confiscated sugar must be discarded.

Less experienced chefs usually add a small amount of water to the sugar before cooking. Sugar water solution is boiled to smaller quantities, so it is generally best to use sugar and half water than the desired result. For example, for half a cup of caramelized sugar, start with one cup of sugar and a quarter of a cup of water. If it does not create the desired thickness, add less water or cook the solution longer until it reaches the correct consistency.

The cooking process is simple, but requires constant and careful attention. Once the water boils enough to turn the sugar into a light gold color, turn the heat between medium and low. Carefully monitor the solution and gently swirl the pan if the edges begin to brown faster than the center. Scrape the sides of the pelvis into the solution so that all the sugar crystals are in the liquid so that the crystals on the side of the pelvis do not sleep.

runM Cooking try not to touch the boiled liquid using a scratching tool. In fact, it is the best interference as little as possible, so do not mix or rush the fabric. Disruption of the process can suppress it and because the melting of sugar can cause very serious burns, it is advisable to reduce contact with it. As soon as the sugar solution is boiled to the desired consistency and color, immediately remove it from the heat and pour over the dessert or other mixtures such as topping.

In the production of caramelized Sugar, it is important to carefully monitor the sugar temperature so that it does not burn. Sugar gets a bitter taste if it burns. If you do not use it immediately to prevent excessive sugar cooking as soon as it is removed from the heat, place the hot pan into the ice bowl to stop the cooking process. As it cools down, the solution thickens and eventually solidifies on a solid glass cloth, so use it as soon as possible.