How to make caramel?
We only use white sugar
To prepare caramel, you can cook white sugar “dry”, that is to say without adding liquid. With a little water, cooking will take a little longer but both work wonderfully, especially in the preparation of a homemade praline.
We don’t take our eyes off him
The caramel is teasing. For several minutes, nothing moves – you should definitely NOT mix to avoid crystallization – and suddenly the sugar transforms into caramel in an instant. This is why it is strongly recommended to keep an eye on it throughout the cooking process, even if you become impatient.
We check the coloring
From the moment the sugar is processed, the caramel changes color, from lighter to darker, from softer to stronger. But be careful, cooking is quick and the caramel has a point of no return: overcooked, it is bitter and inedible. At this point, the only solution is to do it again.
A little tip to keep in mind: simply dip a piece of parchment paper into the caramel to check its color; black or colored pans tend to distort our perception.
Obviously, it’s forbidden to check the doneness by tasting or you’re guaranteed to burn!
Gradually incorporate the cream
When preparing a caramel sauce, the tedious moment is the introduction of the cream, which can crystallize the caramel. To avoid this state, you must gradually incorporate the hot cream into your preparation, so there will be no sudden change in temperature. However, if crystals form, don’t panic, simply heat your preparation again. Same with butter.
We save our pan
Those who have already made caramel know that if you don’t soak your pan immediately after cooking, it’s often the beginning of the end… However, there is a simple solution: as soon as the preparation is finished, fill with water to the level of the remaining caramel and bring to the boil. The water will dissolve the sugar and the pan will rise from its ashes as if by magic. And without rubbing!
