How to Make Liquid Caramel

In today's recipe, we're going to teach you how to prepare a delicious homemade liquid caramel that you can use in the making of desserts such as egg flan or apple pudding.

The making of caramel is really simple and very quick. By simply heating the desired amount of sugar, we will get a versatile caramel in just a few minutes. One of the advantages of making it at home is that we can give it different shades, which are mainly distinguished by the intensity of their flavor.

In today's recipe, we are going to prepare a pure liquid caramel, without any other ingredient than refined sugar. This results in a dense product that you should use before it cools down. If you want a more liquid caramel, we advise you to add a little water at the beginning, 4 or 5 tablespoons is fine. Some people also add a bit of lemon juice, along with the water, to make the caramel more liquid. Regardless of the method you choose, it is important not to use spatulas to stir the sugar.

 

How to make the recipe How to Make Liquid Caramel

1. We put the sugar in a pan, or thick-bottomed container, and start heating it over medium heat. We let the sugar heat up slowly, without haste, wanting to speed up the process is usually one of the most common mistakes that leads to the sugar crystallizing. So, you know; patience.
2. When the sugar begins to melt, we grab the pan by the handle and move it so that the already melted sugar starts to mix with the one that still remains solid. Once the sugar has begun to melt, we can lower the heat a bit.
3. We continue moving the pan until all the sugar has melted. The whole process will not take you more than a few minutes. You must pay a lot of attention so that the already formed caramel does not burn.
4. When we have all the melted sugar, and it has acquired a golden hue, we pour it into the chosen molds.

Notes and Tips

It is important that you do not use spatulas, spoons, or other utensils to move the sugar, we simply grab the container in which we have it by the handle and move it.

Some people add a bit of lemon juice once the sugar has melted to keep it liquid.

The caramel obtained with this recipe solidifies again once it cools down, which is why it is convenient to prepare right before using it. If you have leftovers, you can store it in a jar and heat it in a double boiler to use it later.

You can prepare this caramel using white refined sugar or brown sugar.

To remove the remnants of caramel from the saucepan, or molds, simply put hot water and wait a bit to be able to easily dissolve it.