Video
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:
Ingredients
- 300g sugar
- 200ml water
Staging mode
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.
Care
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.
