Saturday, December 19, 2009

Caramel Syrup

Caramel is a beige to dark brown confection made by heating any of a variety of sugars. It is used as a flavor in puddings and desserts, a filling in candies and chocolates, and a topping for ice cream and custards.

I made this syrup for my fruit cake. Caramel Syrup can be made in large batches and kept in the fridge. You can keep it refrigerated for more than a year.

Sugar - 10 tbsp
Water - 10 tbsp

1. Heat the sugar in a vessel in medium flame.
2. Stir in between and continue till it starts to bubble.
3. Keep in stove until it reaches the darkness you need. Ensure that it does not get burnt.
4. Add water to this boiling mixture. Ensure you keep a safe distance when you do this, as it could splash.
5. Let the mixture cool to room temperature.

Your Caramel is now ready. You could store it in a closed container and store in the fridge.

1 comment:

  1. Nice.. I make this for fruit cake with a slight difference in proportions but never tried to make huge batches and refrigerate. This is good advice.


Related Posts with Thumbnails