Make caramel using plain white sugar only?!


Question:

Make caramel using plain white sugar only?

Can i do so?
i read a few recipes around the internet websites.
Some of them says just use plain white normal sugar but some says use chocolate and milk and etc.

so which one?

I'm planning to make caramel apple as i've never tasted one before.


Answers:
i would say just use the plain white sugar. Just put it in a pan and heat it up until it is golden brown, then when it`s caramelized, you just need to put the cream (like 1/2 and 1/2 cream), stir them until the consistency you really want.
the most important thing is the heat, you dont want to use a really HIGH heat, because it will burn fast. We don`t have caramel apple in my country (indonesia) either. I just learn it since i got to usa.

Easy Caramel

3 cups sugar
2 cups corn syrup
1 cup butter
1 (12 ounce) can evaporated milk

Melt butter in a large pot on medium heat.
Stir in sugar and corn syrup, mix well.
Add about 1/5 of the can of evaporated milk, stir until it blends in with the mixture. Keep adding just 1/5 of the can at a time until it's all mixed inches Continually stir the mixture making sure to scrape the bottum of the pot.
Heat the caramel until 230-240F while continuously stirring.
Pour onto a greased cookie sheet with sides.
Let it cool completely. Once fully cooled cut and wrap with wax paper.

of course only plane sugar. You have to put it in bowl on fire. go on, just do it

To make caramel: DO NOT STIR AT ANY POINT. TEMPERATURE AND COLOR ARE MORE INPORTANT THAN TIMES. Pour 1 cup water into 2-quart heavy-bottomed saucepan; add 2 cups sugar to center of pot to keep granules from adhering to sides of pot. Bring to boil over high heat, covered. Uncover pot, insert candy thermometer, and continue to boil until syrup is thick and straw-colored, registering 300 degrees on candy thermometer, about 15 minutes. Reduce heat to medium; continue to cook until sugar is deep amber, begins to smoke, and registers 350 degrees on candy thermometer, about 5 minutes longer.

If you want cream caramel: remove the caramel from the heat and gradually add 1 cup of cream and a pinch of salt that has been warmed to 300 degrees. Then whisk in 2 tbsp unslated butter.

ALL YOU NEED iS SUGAR
& WATER
PUT iT ON A SAUCEPAN & STiR iT`LL START GETTiN THiCKER & GETTiN A COLOR




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