Caramelo

How to Make Caramel

Ingredients and Basic Techniques

• The basic ingredients for making caramel are sugar, water, and two drops of lemon juice.

• There are two main methods for making caramel: dry (adding sugar without water) and wet (adding sugar with water). The dry method requires careful monitoring to prevent burning.

• For beginners, the wet method is recommended as it involves dissolving sugar in a small amount of water before heating, which reduces the risk of burning.

Importance of Lemon Juice

• Adding two drops of lemon juice helps enhance the shine of the caramel; however, too much can invert the properties of sugar, causing it to solidify when cooled.

• The wet method allows for more control over the cooking process since it starts with dissolved sugar rather than direct heat on dry sugar.

Cooking Process

• As the mixture heats up, excess water evaporates, allowing the caramel to take on color evenly without burning.

• Unlike dry caramel that cannot be stirred once heated, this method permits gentle stirring due to its moisture content.

Monitoring Caramelization

• Careful observation is crucial as caramel can quickly reach high temperatures; removing it from heat at a golden color is essential to avoid burning.

• Once cooked properly, pour a small amount into each flan mold and allow it to cool.

Storing Leftover Caramel

• After pouring out excess caramel onto a marble or metal surface to cool down, break it into pieces for easy storage.