How To Make Caramel Syrup

So here you go..

Take a deep pan, preferably a steel one, since it helps you to see the colour clearly. Add sugar and 1 tbsp water. Bring it to heat. Twirl it once in a while, I usually dont stir it. It will start crystalising after 3-4 mins…

Step 1 - Caramel Syrup
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You can see the colour starts changing around the edges. Slowly the crystals becomes clear bubbles and it changes to a clear golden colour liquid…

Step 2 - Caramel Syrup
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Once you reach this stage, reduce the flame to the lowest and keep cooking till it reaches your required color consistency. Once it reaches a dark caramel colour (make sure it's not burnt), remove from heat and add warm water. Bring it back to fire. The syrup will be boiling for sometime. Keep twirling the pan and keep it on heat at lowest flame for another 4-5 mins…

Step 3 - Caramel Syrup
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How To Make Caramel Syrup

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Servings: 1 /2 cup
Author: Maria Jose Martin

Ingredients

  • 1/2 cup Sugar
  • 1 tbsp Water
  • 1/4 cup Warm water

Instructions

  • Take a deep pan, preferably a steel one, since it helps you to see the colour clearly. Add sugar and 1 tbsp water. Bring it to heat. Twirl it once in a while, I usually dont stir it. It will start crystalising after 3-4 mins.
  • Dont worry keep twirling it. You can see the colour starts changing around the edges. Slowly the crystals becomes clear bubbles and it changes to a clear golden colour liquid.
  • Once you reach this stage, reduce the flame to the lowest and keep cooking till it reaches your required color consistency. If you feel that it's getting too hot in between, just take it off the heat for a few seconds. Make sure you twirl the pan in between.
  • Once it reaches a dark caramel colour (make sure it's not burnt), remove from heat and add warm water. It may splash, so be careful while adding it. Bring it back to fire. The syrup will be boiling for sometime. Keep twirling the pan and keep it on heat at lowest flame for another 4-5 mins. Remove from fire and let it cool completely.

Notes

It's a bit of time consuming process and it requires your undivided attention. If you follow the steps correctly, I assure you, you wont go wrong.
I usually make this on the smallest burner. I melt the sugar on medium -high flame till it reaches the clear golden syrup consistency. once you reach that consistency, make sure you reduce the flame to the lowest. You need to keep a close watch on this, since the colour changes very quickly.
I keep the water (1/4 cup) in MW for 30 seconds when the syrup has reached the clear golden syrup consistency.
You can make this ahead and keep in the refrigerator for 4-5 days. Bring it to room temp, before adding it to the cake batter.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

 

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8 thoughts on “How To Make Caramel Syrup”

  1. Hello.. My caramel has thickened when it has cooled down, so do I reheat it with some water, make it liquid consistency & then add it to you Christmas plum cake reciepe??

    Reply
  2. What is the measurement of caramel syrup to be added to the plum cake of your recipe..like I already made sauce with a different measurement..how much is required for the plum cake?

    Reply
  3. Hi Maria .. lovely blog you have.. am looking forward to make ur eggless non-alcoholic plum cake… But I want to make the caramel tomorrow, one question ,if I make the caramel in advance,how do I store it and for how long can I keep it .. thanks so much

    Reply
    • Hi Rini,

      My apologies for the delayed reply. You can make the caramel 2-3 days in advance and store in an airtight jar in the fridge. Make sure to bring it to room temp before using it.

      Cheers
      Maria

      Reply
  4. Dear Maria,

    Thank you for the recipe. I made the caramel in the morning and it came out really well and has the perfect colour and consistency. But when I checked it in the evening to make the xmas cake, it has become very hard and was not pourable at all. Should I just heat it a bit t? Or do i add more water to it?

    Thank you,
    Rose

    Reply

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