caramel syrup
Overview
The boiling water in this recipe can be replaced with boiling whipped cream. The resulting creamy caramel syrup tastes better and can be eaten with pudding, coffee or milk tea. Caramel syrup is also an important ingredient for making caramel cookies.
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Ingredients
Steps
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Add white sugar and cold water to the pot at the same time, heat over low heat without stirring, it will naturally melt as the temperature rises.
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As the temperature rises, the sugar begins to melt and small bubbles begin to form in the pan. Be sure to use low heat. If the temperature is too high, you can leave the heat for a while before continuing to heat.
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Continue to heat until the sugar solution in the pot turns brown and immediately remove from the heat. Use the residual heat at the bottom of the pot to heat it to avoid burning.
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When the sugar liquid turns dark red, add boiling water. It must be boiling. Be careful at this time, because the sugar liquid will explode like boiling oil. Do not get burned. When the syrup in the pot slowly cools down, pour it into a clean container.
