Wet 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.

Makes 1kg.

Wet caramel

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white syrup

Preparation method

  • Precisely measure the ingredients.
  • Boil the water in a pan (preferably copper).
  • Add the sugar and the white syrup and stir until everything has dissolved.
  • Gently heat the sugar solution on a low heat until it starts to boil. Please note that the temperature of boiling sugar is higher than boiling water so do not test the solution with your fingers.
  • Carefully monitor the temperature with a Réaumur thermometer or Celsius-thermometer.
  • Keep the edges of the pan clean with the brush moistened with iced water. By cleaning the edges of the pan you prevent the graining or crystallisation of the caramel.
  • Once the mixture has reached the desired temperature, cool it down by placing the pan in some ice water to prevent further caramelising.

Serving suggestions

  • As a decoration.
  • As part of an ice cream composition.
  • As part of a crème bavaroise.

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