Caramel, an amber-coloured sugar with a slightly sticky texture, is commonly used in Coca-Cola, coffee, ice cream, bread and other products.
It can even be said that the success of Coca-Cola is due to the involvement of caramel.
Its sweet, pasty, caramelised banana flavour is a richly layered, delightful agent for the human spirit and seems to have overshadowed honey and cane sugar as the star of the "sweet" quest in modern human life.
Caramel is also very easy to make and because it is so versatile, many people sprinkle it on top of their desserts.
1.Pour 30g of cold water and 100g of caster sugar into a pan and stir the sugar into the water so that it spreads evenly over the bottom of the pan.
If the sugar and water are not stirred well, there is a risk that it will crystalise as it simmers due to uneven heating.
2. Start with a high heat.
Stir the sugar as it simmers over high heat to speed up the melting.
Stop stirring as soon as the water is bubbling and turn the heat down to medium-low.
3. Leave the pan untouched while the water bubbles and allow the sugar to caramelise and change colour.
This should last about 10 minutes. Judge the time according to the thickness of the bottom of your pan and the heat of your cooker.
Do not stir during this time, as it will crystallise and then add more water to heat it up, but the particles will remain and will not return to their full liquid state.
4.When the sugar has caramelised to a pale yellow colour, shake the pan with your hands to allow the sugar to flow so that the colour is even.
Keep a close eye on the colour of the sugar at this point and as soon as it turns a pale amber colour, turn off the heat and continue to shake the pan until it finishes turning caramel.
It takes a few seconds for the caramel to finish and if you don't turn off the heat in time, the caramel will tend to melt.
5. From the time you start to shake the skillet until the caramel is done, it is about 2-3 minutes.
Add 30g of hot water and stir the caramel and water together.
You can continue to sit on the cooker with the heat still on to allow the hot water and syrup to blend more quickly.
The caramel is now complete!
Caramel cake is a popular dessert with many people, especially in autumn and winter, and its richness goes well with Indonesian and Guatemalan coffee.
Because the cake can be stored at room temperature for about 1 day and at room temperature in winter for about 2-3 days.
So when making caramel cake it is best to share it with a friend.
