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.

Dry caramel

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Preparation method

  • Pour an even layer of sugar in the pan and slowly heat this on a low heat.
  • Once the sugar starts to melt, gently swirl the pan and allow the sugar to dissolve equally. Use a wooden spoon or silicone spatula to move sugar from the edges of the pan to the centre.
  • Heat the sugar until the desired temperature and colour are reached.

Serving suggestions

  • As the base for caramelised nuts.
  • As a basis for caramel sauce or toffee.
  • As a decoration with added brittleness.

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