Dry caramel

Dry caramel

By
From
Atelier Confectionery
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Heat the sugar in a wide heavy-based saucepan until it has dissolved.
  2. The sugar will start to colour a pale caramel.
  3. Move the pan around to get an even heat and continue to let the sugar cook until it becomes amber in colour. The sugar will become caramel when it has reached the temperature 160–177°C.
  4. Remove from the heat and use straight away by adding other ingredients or slowly plunge the pan into a bowl of iced water to stop it from cooking any further.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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