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How to make caramelized sugar without burning? Don’t go wrong again with these tricks!




See how to make caramelized sugar without burning – Photo: Shutterstock

Although step by step caramel is quite simple, its preparation requires attention. He already made a mistake when he went to prepare the pudding syrup or other recipes that take this sugary delight? Yes, how to make caramelized sugar without burning? It may even seem very difficult, but with these tricksthere’s a way!

The essential ingredients to make a good caramel sauce and the steps to follow are simple. After all, you’ll basically need sugar and water! Now, the measurements you can see below. Plus, you’ll also need foolproof tips for making the perfect fudge sugar for your recipes.

Caramel syrup



See how to make caramelized sugar without burning – Photo: Shutterstock

Time: 30 minutes

Performance: 1 portion

Difficulty: easy

Caramel Sauce Ingredients:

  • 1 1/2 cups (tea) sugar
  • 1 cup of water (tea)

Method of preparation:

  1. In a small saucepan, heat the sugar and water, stirring constantly, until dissolved.
  2. Stop stirring and then let it boil until the syrup is caramel colored, not too dark.
  3. Pour the caramel into the mold and then spread it using a spoon.
  4. Use the Caramel Pan in your favorite recipes!

How to make caramelized sugar without burning🇧🇷

Burning, bitter, or missing the point – there are many ways to get carried away with the preparation caramelized sugar🇧🇷 But don’t worry, this syrup is not a seven-headed animal! Just pay attention to the details when preparing your caramel. These tips are essential and will help you a lot:

  • Keep the edges of the pan clean. When the sides of the pan are sprinkled with sugar, it can burn faster and make the caramel bitter. So clean up the place every time you pour!
  • Use a low flame! High heat is the enemy of perfect caramel and novice cooks. With the heat low, you can observe where the caramelized sugar is and take it off the heat whenever you like.
  • Place the skillet in a cold bowl after it reaches the sweet spot. This is because, even after you turn off the heat, the pan is still hot and can heat the caramel even more, leaving it bitter.

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Source: Terra

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