Francisco Migoya

Caramel Syrup

Preparation info
    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 413 g / 14.55 oz sugar
  • 75 g / 2.65

Method

  1. Combine all of the ingredients in a saucepan. Cook over high heat without stirring until it reaches 182°C / 360°F. Cool the mixture over an ice bath.
  2. Adjust the consistency with more water if necessary. Add water if it is too thick (hard); if it is too thin, it needs to cook longer. A thick syrup consistency is ideal.
  3. Reserve refrigerated to prevent c