The Secrets of Caramel

Surely more than once you have heard that when you work with caramel, everything can go wrong; the truth is that behind this technique used to caramelize sugar there is a deep fear and a bitter aftertaste on the palate that has been perpetuated over time.

At Vidarecetas we want to teach you how to caramelize sugar in a safe way so that your desserts have that rich flavor, which is not entirely sweet or bitter, with the exact touch with which grandma cooked.

Before we start, we want to clarify that there are two ways to make caramel, one dry and the other with water; both produce the same result but usually we usually start with water-based caramel since you have greater control of the preparation, however, with a little practice and keeping your attention on the pot, nothing has to go wrong, keep going reading to learn more about the secrets of caramel.

Dry candy

It

gets this name, because it is prepared only with sugar; to do this, we are going to place a pot or pan, on medium low heat, and on it we will place the sugar little by little

.

The trick to making a dry candy and not dying trying lies in your attention. You should keep your eyes on the sugar, something of removing it from the heat when you notice that it is darkening very quickly and you should try to gradually incorporate the rest of the sugar, so that it gradually takes on a honey or golden color, when you have managed to remove it from the heat, because if you leave it longer the caramel will burn and you will get a bitter candy, which for some is rich, but that if it wasn't your desire to finish it, it can be frustrating.

Let's review the most important points for preparing dry candy: Put a

pot or pan

to heat up.

Add the sugar little by little.

You can use a spoon to stir.

Monitor the temperature of the fire, sometimes move the pot away from the flame to prevent the caramel from burning.

Caramel with Water:

This variant uses an amount of water similar to the amount of sugar, in such a way that it starts to heat up and as it begins to Boiling forms a syrup that, with the passing of the minutes, will give way to a candy. Like dry caramel, it is very important to check the temperature of the stove, it should not be high, on the contrary it should fluctuate between low and medium flame; but unlike dry caramel, this caramel with water SHOULD NOT BE STIRRED, since if you do, the sugar will crystallize and stick to the spoon.

Regardless of the method you choose to use to caramelize your sugar, at Viva Recipes we want to remind you that caramel reaches a temperature above 150 degrees Celsius, so you should keep in mind that:

· You should not handle this mixture with your fingers.

· As the candy gains temperature, it starts to jump, so you should be careful, especially if there are children in the kitchen.

· When transferring the candy to a mold, remember to grab the mold with a glove or kitchen towel, as the temperature change will occur instantly and could burn your fingers.

If you follow these simple steps, you won't have any problem preparing your candy for your delicious and easy recipes that we at vivarecetas work to bring to your table and cheer up your palate.