|Preparation||Cooking||Start to finish|
|5 min.||38 min.||43 min.|
|1||You will also need a sugar thermometer ( up to 200°C or 392°F) or even better, an electronic thermometer.
Pour water, a few lemon juice (or vinegar) drops, and sugar into a pan.
The exact volume of water doesn't matter, because sugar starts to cook only when all the water is evaporated. So it's not necessary to use very much water.
|2||Put the pan on high heat with thermometer in, and bring to the boil.
You will notice that for quite a long time, the temperature will stay around 100°C or 212°F, that will be the case as long as there is still any water remaining with sugar.
|3||For the following stages, you will probably see some impurities coming out of the sugar that will stick round the sides of the pan.|
|4||As they heat they will eventually burn and might add a bitter taste to the sugar. You can remove them with a brush dipped in clean cold water.|
|5||Stage 1: 106°C or 223°F, sugar is cooked to "thread" stage (used for some jams for example).||5 min.|
|6||Stage 2: 110°C or 230°F, sugar is cooked to "pearl or soufflé" stage (used for other jams and blackcurrant liqueur for example).||3 min.|
|7||Stage 3: 118°C or 244°F, sugar is cooked to "soft ball" stage.||3 min.|
|8||Stage 4: 125°C or 257°F, sugar is cooked to "hard ball" stage, (used for Italian meringue for example).||3 min.|
|9||Stage 5: 135°C or 275°F, sugar is cooked to "soft crack" stage (it sticks to your teeth).||3 min.|
|10||Stage 6: 140°C or 284°F, sugar is cooked to "crack" stage (no longer sticky and it snaps).||3 min.|
|11||Stage 7: 155°C or 311°F, sugar is cooked "hard crack" stage (it snaps like glass).||3 min.|
|12||Stage 8: 160°C or 320°F, sugar is now "light caramel" (straw-coloured).||3 min.|
|13||Stage 9 (and final): 180°C or 356°F, light caramel becomes "dark caramel" (it's coloured). You should cool it and use it immediately, because it will continue cooking a little further, even off the heat.
Be careful: beyond 190°C or 374°F, caramel starts to smoke, burns and is spoiled.
Pretty, but not usable...
For : 0.16 €
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Quick Strawberry Millefeuille, Almond macaroon cake, Almond mug cake for Mary, Tiramisu, ... [All]|
|Lemon juice: You can check-out other recipes which use it, like for example: Tomato pesto, Tender tuna, Baked potoatoes with herb butter or cream , Gravlax, Corn salad with croutons, ... [All]|
|Water: You can get more informations, or check-out other recipes which use it, for example: Nougat, Praline, Pistachio powder or paste, Classic French white bread, Potimarron (Japanese chestnut pumpkin) purée, ... [All]|
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