🔕 🔔
Loading…

My Basket ()

All questions

Step by step liquid caramel recipe

I have seen 6 different recipes, all with different procedures. I need a simple caramel to add to my flan. Do I need a candy thermometer? What is the right temperature at which to stop the cooking? Don't need a caramel sauce, just simple caramel.

asked by GIOVANNI50 over 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 875 views
E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added over 3 years ago

This is for the caramel at the bottom of the pan, before you pour the custard over, correct? I do this all the time .... ne recipe needed. Put a good amount of sugar, a heaping cup, into a small saucepan with a heavy bottom. Add just enough water to wet down the edges (maybe 2-3 tbs) and put it over medium high heat. LEAVE IT ALONE until the edges start to turn golden. Once it starts to turn, stir non-stop until you get a deep caramel color BUT - stop one shade lighter than you actually want as it will continue to brown a bit. Pour that into the pan (I use a pyrex loaf pan) and sprinkle spices on the hot sugar if you want - I use cinnamon, nutmeg, sometime coconut .... then let it set before you pour the custard on top of it. That's it!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Yes thank you. Is there a way to know through a thermometer what temperature it should stop cooking at? I have tried just like you say but it always turns out too bitter. May be I need to back off/turn off the minute it turns gold? Thank for the help.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added over 3 years ago

I never take the temp but I do start stirring as soon as I see color, and yeah you might want to back the temp down too. I am sure there IS a proper temp, I just go by feel though. Make sure not to let it go black at all, or smoke ... and practice a lot!

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.