Even though it is made with very few ingredients, the caramelization of sugar still raises many doubts. First of all, it is important to know that caramel is just one of the possible points of a sugar syrup. In this case, it is usually at 145ºC and already gains that characteristic color and smell.
The whole question is: how to prepare a velvety and super creamy caramel without the sugar burning or crystallizing? There are two basic methods for this, so get ready to write down the tips!
Here, a little water is added along with the sugar for the caramelization process. Whoever wants to reach different points should give preference to this preparation, since the water makes the mixture a little more fluid.
For the recipe to work, take the sugar and water together. Then, do not stir the two ingredients anymore. Generally, what makes caramel crystallize is this constant mixture! Oh, and don’t forget to keep the heat always low, causing the water to evaporate gradually. In this way, the caramel will also have a lighter color and a softer flavor.
When some grain of sugar sticks to the edges of the pan, gently push with a wet brush. Another very interesting tip is to put ¼ teaspoon of lemon juice or vinegar so that the caramel does not crystallize. Glucose and sour cream also have the same effect!
For this process, sugar takes no water and no other ingredients. For this reason, it is essential that the caramel is formed over low heat. As it is a more delicate method, the use of refined sugar is the most recommended. In addition, it is worth stirring it a few times, so that it dissolves more evenly.
As this process has less water to evaporate, the caramel ends up forming faster. For this reason too, this is the ideal version to put in puddings or cake syrups.
Just be careful that the caramel does not pass the point! At the time of preparation, try to turn off the heat before the desired point, so that it continues to “cook” only with the heat of the sugar.
Did they learn well? We still have two more tips to give! First, if the caramel is left with sugar grains, just sift the preparation. And, so that it doesn’t stick to the sides of the pan so much, place the sugar in the center ?