Caramel sugar (honey)
1 serving
10 minutes
Caramel sugar (honey) is a simple yet exquisite sweetness with deep roots in world cuisine. Its preparation resembles alchemy: sugar and water combine to transform into a thick, amber substance with a rich caramel flavor. This honey is perfect for glazing fruits, adding to baked goods, or decorating desserts, imparting warm sweetness and a delicate chewy texture to dishes. The key to its creation is precise control of time and temperature so that the caramel remains soft and does not revert to sugar. The secret to maintaining consistency is brief cooling to seal the caramel without crystallization. This treat can be used as a standalone sauce or added to hot drinks for a cozy, honeyed note.
1
Pour sugar into a small pot and add water on top (the ratio of water to sugar should be one to one).
- Sugar: 200 g
- Water: 200 ml
2
Wait for 10 minutes, you can even not touch or stir.
3
After 10 minutes, you need to watch closely until the mixture seems to thicken. You can check this by dropping a little on a spoon or in water. Otherwise, you might overcook it and the honey will turn to sugar, but you can avoid this by immediately transferring the honey to a bowl and placing it in the freezer for a few minutes to freeze its transformation into sugar.