Making puddings or a banana cake can become a torture because of the burnt sugar, but just below I’ll teach you a caramel that can go to the fridge and be used cold without any worries.
Let’s go to the recipe:
- 300g sugar
- 200ml water
Add 300g of sugar to 100ml of water in a saucepan and bring to the fire.
Bring to the boil until it begins to brown and slightly move away from the pan, leaving a side with a higher concentration of heat.
Once half the syrup is burning, carefully add the other 100ml of water remaining, and simmer another 3 or 5 minutes.
By adding the rest of the water, the caramel will bubble and release hot splashes, which can cause burns.
Sugar can reach temperatures of 293ºF or more, requiring increased care.