Caramel - the sugar syrup, uvarenny to high density, which is widely applied in confectionery production. It is used for preparation of caramel candies, desserts, mousses, creams and for decoration of confectionery. Caramel can be also a basis for receiving medical lollipops with addition of extracts of curative herbs and vitamins. Caramel can be made also in house conditions. For this purpose it is required to you:
It is required to you
- Sugar 1 glass
- Glass water 1/3
Instruction
1. Pour sugar into heat resisting ware and fill in it with water so that water completely moistened and I covered sugar, but I didn't tower over a sugar surface more than on half-centimeter. Put ware on small fire before full dissolution of grains of sugar. Bring syrup to the boil and set the optimum mode of heating for maintenance of the minimum boiling.
2. You cook syrup till golden color, constantly stirring slowly, not allowing sugar to crystallize or scorch. Check readiness of caramel, having dripped hot syrup from a spoon in a glass with cold water. Determine readiness of caramel necessary to you by a drop.
3. At the last stage of preparation of caramel add if it is necessary, the necessary dyes and fragrances. Pour ready caramel in special forms for lollipops or on the prepared surface.