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The recipe for homemade caramel
The recipe that we propose today is that of water caramela very simple preparation suitable for beginners: by combining sugar with water, in fact, the latter will slowly evaporate, leaving only that brown compound, sweet with a slightly smoky aftertaste, loved by everyone, ideal for decorating cakes, biscuits and desserts, but also for crowning ice cream and savory preparations. Caramel is the result of cooking sugar, or the fusion of sucrose and dehydration of glucose. When the water evaporates, caramelization begins. Even if the preparation is not absolutely difficult, you must pay close attention to the cooking times and the color of the caramel, to avoid you burn and become bitter.
Ingredients for 150 ml
1
Pour the water into a saucepan. It is important that it has a thick bottom and not excessively tight, to ensure proper crystallization of the sugar without risking burning it. Add the sugar and mix.
The post continues on our Blog: The recipe for homemade caramel
What do you think about it? Feel free to reply below!
The recipe that we propose today is that of water caramela very simple preparation suitable for beginners: by combining sugar with water, in fact, the latter will slowly evaporate, leaving only that brown compound, sweet with a slightly smoky aftertaste, loved by everyone, ideal for decorating cakes, biscuits and desserts, but also for crowning ice cream and savory preparations. Caramel is the result of cooking sugar, or the fusion of sucrose and dehydration of glucose. When the water evaporates, caramelization begins. Even if the preparation is not absolutely difficult, you must pay close attention to the cooking times and the color of the caramel, to avoid you burn and become bitter.
Ingredients for 150 ml
- Granulated sugar: 200 g
- Water: 100 ml
- Preparation: 1 minute
- Cooking: 20 minutes
- Total: 21 minutes
- Calories: 382 Kcal / 100 g
1
Pour the water into a saucepan. It is important that it has a thick bottom and not excessively tight, to ensure proper crystallization of the sugar without risking burning it. Add the sugar and mix.
The post continues on our Blog: The recipe for homemade caramel
What do you think about it? Feel free to reply below!
