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Caramel

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Caramel

The perfect caramel recipe with a picture and simple step-by-step instructions.

  • 250 g Sugar
  • 125 ml Water, hot
  • 1 pinch Food atron
  1. Melt the sugar over medium heat, stirring constantly, until it is liquid and almost black. When the mixture is liquid, add the baking soda, then deglaze with the hot water. Caution splashes and bubbles strongly!
  2. Bring to the boil for a few minutes while stirring. Transfer to a bottle. makes approx. 150 ml.
  3. Attention – strong smoke development and it corrects a little.
Dinner
European
caramel

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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