To prepare caramel, various sauces and some other gastronomic delicacies, you may need to melt sugar. The procedure itself is not difficult, but its possible unpleasant consequences often spoil all the pleasure of cooking. A few simple steps will help you avoid the need to clean the stove and empty the pot.
It is necessary
-
- granulated sugar;
- a saucepan with a thick bottom.
Instructions
Step 1
Choose the way in which you will melt sugar, depending on the product for which you need it. In some cases, you may need additional ingredients - cream, butter, water. This is often mentioned in the recipe, but not always. In order not to be mistaken, if you come across the phrase "melt sugar" in the recipe, try to clarify with the author what he meant. If this is not possible, stick to the general rule: first, melt the sugar without any additional ingredients. Then add orange juice (for the sauce), butter or cream, and water. If the sugar crystallizes, continue to heat it until it is completely dissolved.
Step 2
Take time to melt the sugar. The fact is that this procedure requires attention, you will have to closely monitor the pan. Sugar melts rather reluctantly, and only patience and constant control will allow you to obtain the required light brown goo as a result.
Step 3
Choose dishes that will not be a shame to throw away if you have never melted sugar before. There are two types of kitchen utensils in which experienced housewives most often prepare caramel: these are aluminum kitchens or products with a thick bottom and a non-stick coating. If the latter is an invention of our time, then with the help of aluminum dishes, your grandmothers also delighted children with homemade lollipops.
Step 4
Sprinkle the sugar evenly over the surface. Turn on a medium heat and watch carefully as the sand begins to melt. Do not stir it or it will crystallize. After most of the mixture is thin, you can start stirring it a little, but it's best to just tilt the pan from side to side so that the future caramel doesn't burn. If possible, avoid these steps - this will give you the cleanest and most transparent toffee. Once your sugar is thin and golden, turn off the heat.
Step 5
Add milk to the saucepan after you have poured the melted sugar out of it and heat it up a little over the fire so that you don't have to scrape the sides of the pan. The milk dissolves the remains of the frozen caramel, and this, in turn, gives it a pleasant sweetish taste. Any child will happily drink such caramel milk.
