Kitty said: Yes.hi i wanna how do u make caramel? i've been tryin to make it for a long time-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(hi i wanna how do u make caramel? i've been tryin to make it for a long time),it will help you,my kids.
its regarding food & id like to knoe how to make caramel
hope u guys help me out!
Answers:
I make a caramel to go into a pie by opening a can of condensed milk and pouring it into a glass jar or small basin or double boiler and simmering it for a few hours .Stirring occasionally , until it is a thick dark caramel colour . Be careful not to let the bottom pot boil dry , top it up with boiling water.Works really well and sets quite firm when place into pastry shell and refrigerated for a few hours . Top with whipped cream and sprinkle with grated chocolate and nutmeg
Other Answers:
Caramel is the easiest thing to make. Take granulated white sugar and put it in a small saute pan. Heat slowly until it melts. The longer you cook it the harder it will be when it cools.
How to Make Caramel
24 / 11 / 00
Caramel is sugar which melts, heats and then turns into a golden to dark colour, depending on just how long it remains on the heat. It will continue to darken unless it is tipped out of the saucepan or a cooler liquid is added.
To make caramel, choose a saucepan with a very heavy base. Start with ? cup of sugar. Dissolve this sugar in ? cup or more of water. It is essential that all the sugar completely dissolves before the syrup comes to the boil. This includes the sugar crystals that can cling to the sides of the pan, as any remaining sugar crystals, once the syrup boils, will turn the caramel grainy.
1. Bring the syrup to a steady boil without stirring. Watch carefully as the water evaporates, especially when the liquid reaches the stage where very large bubbles form in the syrup becomes heavy and sticky.
2. The syrup will turn very pale and golden at the edges first. Don't stir it but do swirl the pan around a little so the sugar colours evenly.
3. Continue to keep over the heat and cook until it becomes a deep golden colour, almost brown. Now the caramel is ready to use. Working swiftly, do one of the following:
4. Tip the caramel on to a baking sheet and allow to harden.
5. It can then be broken into pieces to use.
6. This variation makes a delicious creamy caramel sauce to pour on ice-cream or fruit desserts. Bring 300mls cream to a simmer at the same time as the caramel is cooking and add this to the pan when the right shade of golden brown is reached.
7. Stir and allow to cool before using.
Source(s):
http://www.cuisine.co.nz/index.cfm?pageID=133&r=8
correctness,It's Non-profit and only for informational purposes.
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