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caramel

The caramel : a dangerous exercise culinary often turns into a disaster ... In fact, it is so hard to prepare ... if you know the right technique! Here are the secrets to be able to do a good caramel liquid, in all its variants scented!

pictured at left I had a spoonful of caramel =)

What use sugar?

white cane, full ... if it is caramel, the possibilities are numerous. You can use all these types of sugar , have fun choosing to vary even more refined aromas (sugar is more natural color, the more fragrant).

You can also choose to use fructose, mixed with water. In this case, the caramelization will be faster and the end result quite clear, in shades of orange-gold.

The basic technique

> Put sugar in a medium size pot (the amount of sugar depends on how you prepare caramel ...) and do cook over medium heat.

> You can slightly rotate the pan to evenly distribute the sugar.

> Leave dissolve sugar, then you still swirling the pan to distribute evenly. Caution, not to ruin the caramel, absolutely do not mix the sugar ! The melted sugar will boil quickly and then will be colored.

> When the caramel is liquid, place the base of the pan into a bowl of cold water to stop the caramelization. You can also add a walnut of butter ( sweet or salty) or a few drops of juice of lemon .

If the caramel hardens too quickly, add a bit 'of water (be careful not to burn yourself!) And mix well. If lumps form, to dissolve the caramel forgive the fire.

Over the caramel cook, the more dark and become bitter. Then, adjust the cooking time according to its use: more clear if it will help to fill sweet and dessert , amber to decorate puddings.

Tips

- Use a pot clean.

- If you are afraid to burn sugar, you begin cooking add a little 'of water. To keep your caramel to harden and form lumps, before cooking, add a few drops of lemon.

- When cooking, avoid sudden changes in temperature.

Flavour your caramel

Spices	Vanilla , cinnamon , ginger, cloves ... Simply mix the spices with sugar before baking. For the vanilla, incorporates only the seeds inside the stems.
Fruit	Orange , grapefruit and exotic fruit ... Make a caramel clear, then, after cooking, add the juice and / or fruit pulp and cook together until the mixture is thick (which will become colder and more often).
Flowers	Rose, Jasmine, Gentian, Bergamot ... when cold, add a light caramel extract from the flower chosen.
Herbs	thyme, rosemary ... Before cooking, add sugar a handful of herbs, or during cooking, pour a brew of herbs that have prepared and allowed to cool.
Milk	Butter, cream, milk ... Melt the butter over low heat, then add sugar, stirring to obtain a homogeneous caramel. The milk or cream instead, you add sugar before cooking.
And everything else ...	Balsamic vinegar, coffee , chocolate , hazelnuts ... to be added to sugar before or during cooking.