word "candy" in Latin - "sugar cane".It is likely that a sweet sticky mass in the old days of receiving it from the "white gold".So once known as cane sugar.Now people can by processing raw materials to extract the substance from the different products.But the main source of production is still sugarcane.Familiar to us as a sweet product from beet accounts for only 40% of the total produced in the world.In this article you will learn how to make caramel from sugar.We tell about how to use it not only as the home of chocolates, but also beautifully complement desserts.
Secrets of cooking caramelized syrup and caramel
Caramel made from sugar syrup.The structure of this substance is changed by heating, breaking down to fructose and glucose.It also becomes a different color and taste.To a caramelization process the temperature rose not exceeded (160 degrees), add a little water (15-20%).How to make caramel from sugar desired consistency, color and taste?
main secret - not to overheat the syrup and to prevent overcooking.When boiled caramel from sugar production, this problem is easily solved.There are special thermometers for temperature control.In addition, you need to boil the syrup over low heat for 30-40 minutes.Therefore, making candy at home, be sure to use a thick during cooking utensils.
Second Secret - rapid cooling.To this end, the finished syrup is poured on a table, and a spoon to prevent cooling.Gradually add flavor initially, and then, cooled down to almost weight dye.Then he laid out on the molds for complete solidification.So it turns out the candy.
third secret - how to make caramel from sugar stuffed inside.Try during pouring hot syrup on formochkam make fruit layer.Alternatively, you can - strung on skewers, such as prunes, and then dipped in hot caramel syrup.
fourth secret - making sweet "sauces" to desserts.After dissolution, add sugar juice instead of water or milk in a somewhat larger volume.And then - a little butter.After all this is a little Prokip, it turns sweet sticky mixture, ideal as a decoration to a cake or ice cream.
Recipe: how to make caramel from sugar in addition to the dessert
Caramel Creme Brulee
Gentle French dessert can be made in different ways.But it will lack something without a layer of caramel on top of a wonderful cream.
To prepare the cream is necessary : 300 ml cream, 30% fat, vanilla bag, 4 egg yolks, 3 tablespoonssugar, 100 g of raspberry.
For caramel : 100 grams of sugar.
Whisk the egg yolks with the sugar in a white froth, mix with the warm cream and vanilla.Place the pot into another container with boiling water.Stirring constantly, cook for about 5 minutes the cream until thick.Then lay on top of formochkam raspberries.Take a deep pan, which put the cup of cooked cream, and pour water into it until the middle of the molds.Bake in preheated oven at 180 degrees.Cooking Time - 10 minutes.Once cooled, place in the refrigerator overnight.
Sugar slowly dissolve on thick pan.This may take about 15 minutes Pour the liquid caramel syrup on top of creme brulee.Let cool and store in a cool place.
French dessert is ready!
