How to Caramelize Sugar for Leche Flan, Nut Brittle, and Saba Bananas

Follow these simple steps to make this golden syrup!

IMAGE Majoy Siason

Caramelizing sugar may seem intimidating but follow these simple steps, and you’ll be able to make golden syrup in no time!

 

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Make caramel at home for all your drizzling, topping, and dipping needs!

 

Use caramel when making leche flan, caramelized nuts and nut brittles, and creamy caramel sauce. You can also cook your minatamis na saging in the caramel!

 

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1 Combine 1 cup sugar and ¼ cup water in a heavy-bottomed saucepan. Cook over medium heat and bring to a boil. Do not stir.

 


2 After 1 minute, add ¼ teaspoon lemon juice or cream of tartar to prevent the sugar from crystallizing.

 


3 Continue cooking the sugar until it turns light amber in color, swirling the pan once in a while.

 


4 Once you are about to achieve your desired color, immediately turn the heat off (the caramel will continue to cook) and carefully immerse the pan in a large bowl of iced water to stop the syrup from cooking further.

 

Simple, right? Use this syrup to make leche flan, peanut brittle, and more! Here are a few recipes you can start with: 

 

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This egg-and-milk custard dessert is actually pretty easy to do!

Panutsa is a peanut brittle dessert that is a favorite in the Batangas region of the Philippines.

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It's time to go bananas!

 

Lesson orginally appeared in the February 2017 issue of Yummy magazine. Minor edits have been made by Yummy.ph editors

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