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Clear Caramel Syrup
Preparation info
- Makes
250 ml
- Difficulty
Easy
Appears in
By Paul Gayler
Published 2015
Whenever I make this clear syrup it reminds me of my time training in a pastry department. Back then, caramel was traditionally made in copper-based pans to retain a better overall heat. Now a heavy-based pan gives a good result.
Ingredients
Method
- Put the sugar, liquid glucose and 50ml cold water in a heavy-based pan and stir over a gentle heat with a wooden spoon until the sugar has dissolved.
- Increase the heat and, as soon as the syrup reaches the boil, stop stirring and cook until dark caramel in colour.
- Remove from the heat, leave to cool slightly, then thin with the hot water.