YEAR-ROUND LOVE. GIVE MOM A GIFT THAT KEEPS ON GIVING. SHOP NOW »
🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Cherry Tomato Tarte Tatin

1f36cd9e 6600 4feb a4f5 5bcc8d1937fa  photo

The water amount for carelalizing the sugar was left out ... happen to know how much water to use?

asked by lighthouse6 over 4 years ago
4 answers 946 views
E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added over 4 years ago

I usually just splash in enough to moisten the sugar ... more is better than less at least when I caramelize ... don't stir!!

19393a29 11c8 4e1f bc42 33b4591a0356  image
added over 4 years ago

The recipe calls for 1/4 cup but I usually start with 2 tablespoons of water. If you want a little less caramel ( because it does spill around the pastry when you turn it out ) reduce the sugar to 1 cup .

09e96f32 5fc6 465f ae05 9f156b104560  family feb2012 version 2
added over 4 years ago

The water suggestion when carmelizing sugar is to help the inexperienced sugar melter to keep from burning the carmel by slowing down the process a little bit. The sugar does not begin to turn to carmel until all the water has boiled off anyway. Melting the sugar with no water needs your full attention the entire time because the process can go pretty quickly.

B374f07a 68c6 4595 a705 99ed993c08fc  coconut panna cotta small for web
added over 4 years ago

You can add as much water as you want. The more water, the longer it will take to boil off and reach caramelization. More water makes it easier to make sure all the sugar is dissolved and caramelizes evenly but time is the tradeoff. I usually use just a tablespoon or two to start but more is safer.