Well, I made it a point to get the step by step pictures of making Caramel, but I forgot to take a final picture. That’s why you see the Christmas Fruit Cake picture here ;)
Ever since I posted the Traditional Kerala Fruit Cake Recipe, every year during Christmas, I get queries about Caramel syrup. Most of the time the queries would be about how to reach the correct colour, or why the syrup became hard once it’s cooled and so on…
So, I thought I’d share the step by step pictures of making Caramel syrup here. Before that, let me tell you something, I’m very bad at science. When I finished 10th grade, I was so happy to say goodbye to science once and for all.
Honestly, I’m a bit embarrassed to say this, but both my parents have a Science background. To top it off, my Appa has Masters in physics and did a short stint as a Physics Professor before becoming a Banker. He also tends to look down upon non-science people in a way that reminds me of Sheldon Cooper from The Big Bang Theory ;) But, it’s just not my flavour!
What I’m trying to say is, my explanation of making Caramel syrup is very much in layman terms, please DO NOT ask me about how and why, but I can assure you, it works. I’ve been doing this for almost 10 years now. Now you cannot use the excuse of “not knowing how to make caramel” as an explanation for not baking Christmas Fruit Cake. You can also use the same method to make caramel syrup for Caramel Custard Pudding.