Caramel
4 servings
10 minutes
Caramel is the magic of simple ingredients transforming into a sweet harmony of flavor. The art of its preparation originated in Europe, where confectioners have long used caramelization to create desserts and glazes. Its taste is rich and deep with notes of burnt sugar, leaving a pleasant aftertaste. Caramel is used in baking, for decorating cakes, making sauces or simply as a treat. When water is added, it softens, making it perfect for desserts or aromatic caramel drinks. In this recipe, its preparation requires patience: sugar melts to a golden color and then is carefully combined with water to create a rich texture. It’s a true delight for gourmets where each drop reveals the richness of flavor nuances.
1
Take a large aluminum pot with a thick bottom and heat it on medium heat for a few seconds. Add sugar and wait until it starts to melt and become liquid at the edges of the pot. Stir and keep on heat until the sugar starts to turn brown - this should take about 10 minutes on medium heat.
- Sugar: 350 g
2
Remove the pot from the heat and add water - be careful, the caramel will sizzle and splatter. Mix well, return the pot to the heat, and wait for the lumps to dissolve. The caramel is ready to use.
- Water: 4 tablespoons
