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Jeni Wright, Eric Treuille, Le Cordon Bleu

Caramel

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Amber-coloured caramel, used as a sauce or a crisp sweet, forms when heavy sugar syrup is heated beyond the hard-crack stage, all the moisture has evaporated, and the syrup takes on a deep brown colour. Light caramel is mild-flavoured; medium caramel is dark golden brown and has a nutty taste. Take care not to cook the caramel beyond 190Β°C or it will burn. If the caramel sets too quickly, re-warm it briefly.
  1. Bring heavy syrup to the boil in a heavy pan. Lower the heat and swirl the pan once or twice so the syrup colours evenly; do not stir.

  2. When the caramel is the required colour, plunge base of pan into iced water to stop further cooking; remove pan before caramel sets.

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