Dry caramel

The molecular characteristics of sugar change when it is heated. These changes cause the sugar to liquefy when heated and the colour to brown at 118°C. This temperature must be carefully monitored with a Réaumur thermometer, or Celsius thermometer. The temperature determines the texture of the resulting caramel. You can create caramel in two different ways: the wet preparation and the dry preparation.

Recipe per 1kg.