Caramelizing sugar may seem intimidating but follow these simple steps, and you’ll be able to make golden syrup in no time!
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!
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.
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Simple, right? Use this syrup to make leche flan, peanut brittle, and more! Here are a few recipes you can start with:
Lesson orginally appeared in the February 2017 issue of Yummy magazine. Minor edits have been made by Yummy.ph editors.
