How to make a good liquid caramel?
To make a good liquid caramel, you need 500 grams of sugar (in pieces or not), 30 centiliters of water and a tablespoon of white vinegar which can be replaced by lemon juice.
In a saucepan, pour the vinegar, sugar and 10 cl of water and bring everything to a boil.
To discover
Recipes, tips, chef's secrets... Download the Le Figaro Cuisine app
It is necessary to stir the pan regularly without touching the caramel.
After about ten minutes, the caramel should begin to take on a brownish color.
When the caramel is nicely browned, remove from the heat and pour in the rest of the water.
For a very liquid caramel, you can add a little more water.
To finish the caramel, put the saucepan back on the heat, stirring.
When the mixture comes to a boil, remove from heat and let cool.
To preserve it, you can put the caramel in a glass bottle.
A liquid caramel will be ideal to accompany a chocolate fondant for example.
Read alsoMistakes not to make in pastry
How to make caramel with sugar and water?
It is quite possible to make caramel without vinegar or lemon: simply with water.
In a saucepan, pour 10 centiliters of water and 125 grams of sugar, and bring to a boil, stirring the mixture.
Once the sugar is well diluted in the water, stop stirring and let the mixture cook over low heat.
Once the desired color has been obtained, turn off the heat and dress the plates, or transfer the caramel into the moulds.
Be careful, caramel made from water and sugar hardens very quickly!
How to make caramel with butter and sugar?
You can also make your caramel with butter and sugar.
To obtain a sweet butterscotch, pour 100 grams of sugar into a saucepan and place it over low heat.
When the sugar begins to brown, stir the pan by shaking it by the handle.
Once the sugar has a homogeneous amber color, add the 50 grams of unsalted butter off the heat.
Then pour 5 centiliters of liquid cream and 5 centiliters of milk.
Put the pan back on low heat until the caramel gets a creamy consistency and a nice brown color.
Why do we sometimes miss our caramel?
The realization of the caramel is rather simple, but deserves attention.
Indeed, when the mixture begins to brown, you have to know how to stop the heat at the right time.
The darker the caramel, the more bitter and thick it will be.
If the mixture burns, the taste will be particularly unpleasant and you will have to start over.
If you can make caramel with sugar cubes or powder, it is easier to use powdered sugar.
Powdered sugar dissolves more easily than lumps.
Caramel with powdered sugar therefore has a better chance of being successful.
Finally, remember to remove the pan from the heat.
This does not mean to turn off the heat, but to put the pan on a cold surface, otherwise the caramel will continue to cook.
Finally, the caramel can harden very quickly on cooling, so it is necessary to prepare the molds or the dressing of the plates earlier, so as not to be caught off guard.
