Our food experts, Fran Abdallaoui and Pamela Clark, demystify the world of sugar syrup and caramel.
Perfect sugar syrup
The single most important thing when making a water and sugar-based caramel is to ensure that all sugar crystals dissolve to prevent crystallisation. To guarantee this result:
1 Use white sugar or caster sugar; white sugar will usually give a clearer result.
2 Dissolve the sugar before the mixture boils by stirring over medium heat.
3 Dip a pastry brush in water and brush down the side of the pan to remove any undissolved crystals (Step 1, above, right).
4 Once boiling, don’t stir the mixture – only swirl the pan lightly if needed to even out the colour (Step 2).
When is the syrup ready?
この記事は The Australian Women's Weekly の October 2017 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は The Australian Women's Weekly の October 2017 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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