John Myers
All you need to make caramel is sugar and water. For every 100 grams of sugar, there are about 2 tablespoons of water. Place both ingredients in a saucepan or pan. Then slowly and carefully melt the sugar over very low heat, not stirring. The temperature must be as low as possible so that nothing burns. Gradually, the sugar will turn golden brown and caramelized. The result of this basic recipe can now be processed in different ways, depending on what you want to make from the caramel:
- Caramel Candies: You make candies, for example, by pouring cream into the golden-brown caramel. Then place the saucepan back on the warm stovetop and stir the mixture until the cream is evenly distributed. Then let the mixture cool and harden before you cut it into bite-sized pieces.
- Caramelized nuts or almonds: Allow the finished caramel to cool slightly and then pull the nuts or almonds through the viscous liquid. Then let them cool down and harden well. The caramel must not be too runny for this use.
- Decoration for desserts: Let the sugar caramelize until it becomes stringy and stringy. Now dip a fork and pull the caramel over the finished dessert – decorative structures of caramel threads are created. Try our caramel popcorn, for example.
- Base for homemade salted caramel popsicles: Simply add cream and sea salt to the caramel base and stir vigorously. Later, the salted caramel mass is mixed with the ice cream mass and frozen. Not chilled, but with peanuts you prepare the peanut-salted caramel layer of our Snickers cake.
