What is an easy way to make caramel

There are two basic ways to make caramel, dry and wet, and each has its own pros and cons. Dry caramel is simply melting ordinary sugar and boiling it to a darker golden brown color. Dry caramel can be done quickly, but it can also burn easily.

Wet caramel uses water and sugar, and the process needs to be slower, but easier to crystallize.

When the syrup is boiled, it begins to crystallize, becoming harder and darker in color. Stirring the syrup will crystallize it, otherwise a grain of object (not sugar) will appear in the pan, or it will be burnt. The trick is to add a little bit of acidic stuff, such as lemon juice or cream of tartar, which will keep the flow.

When heating, swirl the syrup in a swirl shape instead of stirring, and wash the pan with water before cooking the caramel to prevent crystallization.

The temperature of the melted syrup is very high, so we have to be very careful when using the equipment. A large, deep, nonstick frying pan is good for making dry caramel, but it's okay to use a standard deep-dish heavy-bottomed pan, which is better for making wet caramel. To make wet caramel, you need a pot of cold water, a heat-resistant pastry brush and a metal spoon, and the palette knives and workbench need to be lightly oiled, otherwise the caramel will easily stick.

The materials needed are very simple, the sugar will melt faster and easier, and the whole "caramelization" process is very clear.

Put the sugar in a pan and heat over medium heat until the sugar on the sides of the pan begins to melt and remove from heat. Don't rush to stir at this time, it will melt unevenly at first, but be patient. If a large chunk of sugar does not melt, pick up the pan and swirl it to let the wet sugar flow to the dry sugar until well combined.

If you want to make pralines, add nuts directly to the pan and pour them into a plate to solidify. For a silky sugar sauce, add butter and a thick cream.

To avoid burning, remove the pan from the iron rack and allow the residual heat to complete the final step before the caramel reaches its desired color. After that, pour out the caramel right away, or cool the pan as soon as possible. The desired liquid can be added according to the recipe, (Attention!)

because it will blister). You can also place the bottom of the pot on a plate of cold water. Both methods will be effective.

When you're done, fill the pan to the brim.

The main raw material for the production of caramel is carbohydrates, which are food coloring additives produced after the dehydration, decomposition and polymerization of carbohydrates at high temperatures.

Caramel is also called caramel color.

Also called sauce color. The color is mostly dark brown, which is a natural colorant with a wide range of applications, and is also a food additive.

is a very important member.

When it comes to the process of making caramel, it is actually a kind of browning, which is often used in our daily life and in food processing and cooking.

Caramel can be divided into the following categories according to color: alcohol caramel, potassium sulfite sodium caramel, ammonia caramon and ammonium sulfite caramel, etc.

The color intensity of alcohol caramel is between to, and the main effect is the stability of alcohol; The color intensity of potassium sulfite sodium caramel is between to, and the main role is the stability of alcohol; The color intensity of ammonia caramel is between to, and the main function is to stabilize the beer and soy sauce; The color intensity of ammonium sulfite caramel is between to, and the main role is to stabilize the acid.

In fact, in China, the original time was only the production of a kind of caramel: salt-tolerant caramel, mainly used in the brewing industry, equivalent to the international caramel-like.

The production method of contemporary caramel can be divided into three types: atmospheric pressure method, pressure method and extrusion method, and the vast majority of domestic production plants currently use the atmospheric pressure method.

Caramel is an ingredient that we are more familiar with, many foods have added caramel this ingredient, the taste is very good, and the nutrition is relatively rich, although we often eat caramel food, but for the caramel production process, many friends may not be very clear, the next will introduce you to the caramel production method process, I hope to provide you with reference.

1) Atmospheric pressure method, that is, the method of production of open pots. Generally, a heat exchanger is used to carry a separator with one opening, and the sugar is heated to a certain temperature at atmospheric pressure, and then an appropriate amount of ammonia is added, and the heating continues to the end point. At present, the vast majority of domestic production plants use similar methods.

However, the temperature of the atmospheric pressure method is difficult to control, the quality is unstable, the viscosity is large, the application is inconvenient, and this method is not suitable for large-scale industrial production. This method is widely used, and some foreign varieties also use this method.

2) Pressurization method. This method is mainly to put the sugar in the reaction draft with a stirrer and in the old pot, use steam heating (also heated in an oil bath) to a certain temperature, add different technical additives, keep warm for a certain time, after reaching the end point, discharge filtration and quickly cool to 38 below the packaging. Different technical additives, different temperatures, different holding times, and different pH values can obtain products with very different bond liters, and these process parameters are highly confidential technologies.

At present, many high-quality caramel in foreign countries are produced by pressure method, and China has only begun to learn this method in recent years, but there are not many units that can really produce it in large quantities, especially the consistency and high quality of the product can not be maintained.

3) Extrusion method. In this method, the sugar is fed into an extruder with a screw rod, and after several minutes of high temperature, it is sprayed and ground to obtain powdered caramel with a water content of about 3%. It can also be prepared with starch or dextrin as raw materials, which is relatively simple to make, but requires attention to detail.

The above is an introduction to some of the production methods of caramel, I believe that through the introduction of this article, we have a general understanding, the production process of caramel is relatively complex, more particular, usually eating caramel has certain benefits for health, but not everyone is suitable for, caramel has a high sugar content, for people with high blood sugar must avoid eating.

Caramel is a kind of food that we have eaten in our lives, caramel is an important member of food additives, its role is very extensive, and it also needs to pay more attention when making, let's learn about it together!

Caramel, also known as caramel color, commonly known as sauce color, is a viscous liquid or powder boiled with starch syrup, sucrose, etc., dark brown, bitter taste, mainly used for soy sauce, candy, vinegar, beer, etc. Caramel is a natural colorant with a wide range of applications in food and is an important member of food additives.

The technology of producing caramel is difficult, and it is also considered a high-tech product abroad, and its production process is strictly kept secret. The reason why Coca-Cola of the United States has been popular all over the world for a century and has the best international market share is inseparable from his acid-resistant caramel technology.

Now we understand that the reason why vinegar and soy sauce are black is mainly due to caramel. Caramel is a natural food additive, so you can eat it with confidence.

The caramel is prepared as follows:

1.Put the sugar and 30 grams of water in a pot, stir well with a spoon slightly, and heat on the stove, without stirring.

2.When boiling, you should observe at any time, after boiling, there will be a lot of bubbles on the surface, but with the reduction of water, the bubbles will become fewer and smaller, and the edge of the water will show a faint yellow, adjust the heat to the minimum, then you can shake the pot to observe the color of the syrup.

3.When the syrup turns amber or tan and smells sweet caramel, add hot water, stir well, and turn off the heat.

In order to avoid the crystallization of sugar when boiling caramel, we can stir slightly with a spoon when mixing sugar and water, and no longer stir during the boiling process. If there are sugar grains attached to the walls of the pot, you can use a brush to dip the water on the walls of the pot a few times from top to bottom, so that the sugar grains can be carried to the pot along the water flow.

When boiling caramel, it is necessary to pay attention to the choice of granulated sugar, granulated sugar is purer than white sugar, and the caramel will be better. During the making process, be sure to prevent the pan from sticking.

The syrup pot will be difficult to clean, you can add some water to reheat, cover the surface with a wet towel, and wait for the water to boil before brushing. The use of a thick-bottomed pot is more suitable for boiling caramel, stainless steel, copper pots, etc. are very easy to use, and the bottom of the pot that is too thin is easy to paste the pan. In addition, when boiling syrup, it will be very useful to choose a small pot, because the amount of caramel made at home is small, and the bottom of the large pot will stick a lot of syrup, wasting raw materials.

Once the caramel sticks to the pan, we must pay attention not to scrape it with stainless steel wire, so as not to affect the life of the pot, and the above methods can be cleaned.

1. Ingredients: 100g of white sugar, 80ml of cold boiled water.

2. Put the pot on the stove. It is better to use a smaller pot and a thicker material. It is conducive to the uniform heating of the central part, and it is not easy to paste the pan.

3. Add white sugar. Pour all the prepared sugar into a small pot. Evenly disperse the heated part of the bottom of the pan.

4. Pour in cool boiled water. Pour the water into the pot and pour it along the edges of the pot. Don't get the granulated sugar on the side of the pan, it will easily stick to the pan.

5. Boiling. Turn on low heat and boil slowly, until the color of the sugar changes and thickens.

6. Stir. When the sugar is thickened, stir with a spoon. Turn off the heat until the sugar is reddish-brown. The caramel is done.

Hello! Granulated sugar is a type of table sugar.

Its particles are crystalline, uniform, white in color, pure in sweetness, slightly lower in sweetness than brown sugar, and just right to make caramel.

Ingredients: 150 grams of sugar, 10 grams of maltose, 8 grams of baking soda.

Production method: 1. Put 200 grams of cold water in a clean pot, then put in white sugar and maltose to boil the white sugar over medium and low heat, and after the white sugar is completely melted, stir it with a spoon and then boil it over medium and low heat;

2. Boil until the foam slowly dries the water in the syrup. When the foam is pale yellow in color and the temperature is about 160 degrees, the moisture is almost boiled;

3. Then put in baking soda and stir quickly, then pour the boiled caramel into a plate wrapped in tin foil, and it will take about half an hour after natural cooling, and then break it into pieces by hand, you will find that there are many small holes inside the caramel, which is very crispy, fragrant and sweet; Proper consumption of white sugar has the effect of nourishing qi, nourishing the stomach and lungs, nourishing yin and stopping sweating.

1. Ingredients: 100g of white sugar, 80ml of cold boiled water.

2. Put the pot on the stove. It is best to use a smaller pot, and the material is thicker. It is conducive to the uniform heating of the central part, and it is not easy to paste the pan.

3. Add white sugar. Pour all the sugar you have ready to take into a small pot. To evenly dissipate the flush and disperse the heated part at the bottom of the pot.

4. Pour in cool boiled water. Pour the water into the pot and pour it along the edges of the pot. Don't get the granulated sugar on the side of the pan, it will easily stick to the pan.

5. Boiling. Turn on low heat and boil slowly, until the color of the sugar changes and thickens.

6. Stir. When the sugar is thickened, stir with a spoon. Turn off the heat until the sugar is reddish-brown. The caramel is done.

Pour the sugar and water into a small saucepan.

Cook over low heat, do not stir! Look closely!

The sugar water is bubbling and slowly thickening, don't move, just watch!

The sugar water has become thicker.

The sugar water has a unique flavor of sugar and has turned amber, so turn off the heat!

Turn off the heat, as the pan's preheating will still allow the sugar to continue to caramel.

The caramel liquid can be used as soon as it is cooked, or poured into a glass bottle and refrigerated for later use.

How to make homemade caramel candy tutorial, easy to make homemade brushed salted caramel at home, simple and easy to operate, do it quickly!

Ingredients: sugar, water.

Specific steps: 1. Pour the white sugar into the pot and add water, be careful in this step, do not wash the white sugar, and do not mix well.

2. Boil the sugar over low heat until the sugar changes color, slowly shake the pot to boil into syrup, and slowly stir the syrup with a chopstick until it turns caramelized.

3. Pour the caramel into the jar, close the cap, let it cool and eat.

Precautions: Be sure not to stir, otherwise it will crystallize to the edge, and the whole pot will crystallize when it falls to the center of the pot, and the color will turn light brown.