Caramel. How many times have you tried doing a minute and caramel candy is hard as a rock? Do not know about you but I happened to lots of occasions. You put the sugar to melt, alone or with a little water, caramel begins to be created, it seems that everything is fine but then cooled and a nice caramel stays like a rock unusable if not for piñonate
Lest
you return to your problems with caramel let's see how to do it step by
step and at the end of the recipe will give you some tips to solve some
problems that may occur while you prepare the caramel but before
proceeding read the following.
Working with caramel NO CHILD'S PLAY, candy can reach temperatures of 200 ° C (at 170 and bit already to throw) and therefore must be very careful when handling hot caramel then burns that cause serious. My advice is that you use a washcloth to cook (of the kind used to remove them from the oven) and while doing the candy is only aware of this.
Before starting this article leed safety when cooking with sugar at high temperature and then .... to the kitchen!
Ingredients for making liquid candy (for 1 mold of 25 cm in diameter):
200 grams of sugar (normal)
1 cup water
Recipe for Liquid Candy (for 1 mold of 25 cm in diameter):
Before starting to cook read these safety tips on the hot sugar.
Grab a bucket and put a glass of water on to boil.
Take another pan, best if a thick bottom, and add the sugar. Place over medium heat and let it get into a candy slowly. Do not be hurry!
When all the sugar has become candy have to be very careful because you can burn at a time and then it will become very dark with a very bitter taste.
When the caramel has a golden hue (note the photo candy) take a tablespoon of boiling water and pour it over the caramel (the knob used for jumps and steam can escape). Then add 11 tablespoons more (a total of 12 tablespoons water) and stir with spoon.
Keep the candy fire while mixing with water to mix better. As well blended removed the pan from the heat and let cool. Care to burn much, do not you dare try until thoroughly cold!
To eat:
It is important to use a pot (or other kitchen pileup) with thick bottom so that the heat is distributed evenly and caramelize the sugar is more or less simultaneously. If you have no heavy-bottomed saucepan then you can always make the caramel in gas hob rather than as the first of the heat over the entire surface of the bottom and melt the sugar evenly. If you are using gas cooker and not have a heavy-bottomed saucepan have to move the pan to the flame heats the bottom.
I add six tablespoons of water per 100 grams of sugar. If when the caramel cools Once the candy was a little thicker than you wanted to relocate the fire and add boiling water slowly. To dilute the thick caramel better use a small spoon, better go slowly adding water to pass us because if we have very liquid would have to reduce the syrup and candy can be very bitter.
This candy can be stored in the refrigerator and use whenever you want and does not return the candy to get tough. I keep in the refrigerator for a couple of weeks without problems.
To clean hard candy or rebellious (this seems an advertisement for Ariel, lol) there's nothing like hot water. Put a pan of water on to boil or use hot water heater. As hard as it will be easily candy!
Do not use plastic spoons to move the candy or melt. Ideally, a metal spoon with plastic handle to insulate you from the heat that will catch the metal.
Finally if you want to spice up the candy you can replace some of the water by tablespoons liqueur flavor you prefer, you can also add a few drops of lemon or orange or even some coffee. Make It Your Own!
Hope you like this recipe and remember to be careful with the hot caramel. Soon we will have more recipes. Greetings cooks.
Working with caramel NO CHILD'S PLAY, candy can reach temperatures of 200 ° C (at 170 and bit already to throw) and therefore must be very careful when handling hot caramel then burns that cause serious. My advice is that you use a washcloth to cook (of the kind used to remove them from the oven) and while doing the candy is only aware of this.
Before starting this article leed safety when cooking with sugar at high temperature and then .... to the kitchen!
Ingredients for making liquid candy (for 1 mold of 25 cm in diameter):
200 grams of sugar (normal)
1 cup water
Recipe for Liquid Candy (for 1 mold of 25 cm in diameter):
Before starting to cook read these safety tips on the hot sugar.
Grab a bucket and put a glass of water on to boil.
Take another pan, best if a thick bottom, and add the sugar. Place over medium heat and let it get into a candy slowly. Do not be hurry!
When all the sugar has become candy have to be very careful because you can burn at a time and then it will become very dark with a very bitter taste.
When the caramel has a golden hue (note the photo candy) take a tablespoon of boiling water and pour it over the caramel (the knob used for jumps and steam can escape). Then add 11 tablespoons more (a total of 12 tablespoons water) and stir with spoon.
Keep the candy fire while mixing with water to mix better. As well blended removed the pan from the heat and let cool. Care to burn much, do not you dare try until thoroughly cold!
To eat:
It is important to use a pot (or other kitchen pileup) with thick bottom so that the heat is distributed evenly and caramelize the sugar is more or less simultaneously. If you have no heavy-bottomed saucepan then you can always make the caramel in gas hob rather than as the first of the heat over the entire surface of the bottom and melt the sugar evenly. If you are using gas cooker and not have a heavy-bottomed saucepan have to move the pan to the flame heats the bottom.
I add six tablespoons of water per 100 grams of sugar. If when the caramel cools Once the candy was a little thicker than you wanted to relocate the fire and add boiling water slowly. To dilute the thick caramel better use a small spoon, better go slowly adding water to pass us because if we have very liquid would have to reduce the syrup and candy can be very bitter.
This candy can be stored in the refrigerator and use whenever you want and does not return the candy to get tough. I keep in the refrigerator for a couple of weeks without problems.
To clean hard candy or rebellious (this seems an advertisement for Ariel, lol) there's nothing like hot water. Put a pan of water on to boil or use hot water heater. As hard as it will be easily candy!
Do not use plastic spoons to move the candy or melt. Ideally, a metal spoon with plastic handle to insulate you from the heat that will catch the metal.
Finally if you want to spice up the candy you can replace some of the water by tablespoons liqueur flavor you prefer, you can also add a few drops of lemon or orange or even some coffee. Make It Your Own!
Hope you like this recipe and remember to be careful with the hot caramel. Soon we will have more recipes. Greetings cooks.
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