Caramel Syrup, is made by caramelising sugar. Caramel Syrup resembles Honey or Maple Syrup and is a basic syrup that is vastly used in desserts. It is a thick syrup which is slightly bitter in taste. It is used in cakes to give a caramelised flavour, specially in Plum Cake. It is also a major part of Creme Brûlée, Flan, Caramel Custard, Salted Caramel Sauce or Caramel Marshmallow Creamer.
Ingredients
4 tbsp – White granulated Sugar
1/2 cup – Water
Method
Evenly spread the sugar in a heavy bottomed sauce pan.
Keep the flame on low or medium. Do not stir.
The edges of the sugar will start melting and turning golden in colour (like in pict 1)
Swirl the pan as the sugar starts melting more and keeps turning gold.
When 3/4th of the sugar has melted mix it all up with a spoon (like in pict 4)
Keep stirring and let the syrup bubble away on low flame till it turns dark gold (like in pict 5)
Now very carefully add water to this. Be careful as it will bubble up and may splatter. So keep some distance.
Suddenly the sugar syrup will crystalise and will turn dark rum colour. It will for a crystal or stick to the spoon (like in pict 6)
Do not worry. Place it back on low flame and stir till all the crystalised sugar melts.
Let it boil for 15 mins till the syrup reduces to half and thickens.
The syrup should be have the consistency of Honey.
Once the syrup reaches the desired consistency, take it off the heat and let it cool.
Keep stirring it once in a while as it cools.
Store it at room temperature for a week or two or use it as desired.
- 4 tbsp - White granulated Sugar
- ½ cup - Water
- Evenly spread the sugar in a heavy bottomed sauce pan.
- Keep the flame on low or medium. Do not stir.
- The edges of the sugar will start melting and turning golden in colour
- Swirl the pan as the sugar starts melting more and keeps turning gold.
- When ¾th of the sugar has melted mix it all up with a spoon.
- Keep stirring and let the syrup bubble away on low flame till it turns dark gold.
- Now very carefully add water to this. Be careful as it will bubble up and may splatter. So keep some distance.
- Suddenly the sugar syrup will crystalise and will turn dark rum colour. It will for a crystal or stick to the spoon.
- Do not worry. Place it back on low flame and stir till all the crystalised sugar melts.
- Let it boil for 15 mins till the syrup reduces to half and thickens.
- The syrup should be have the consistency of Honey.
- Once the syrup reaches the desired consistency, take it off the heat and let it cool.
- Keep stirring it once in a while as it cools.
- Store it at room temperature for a week or two or use it as desired.
Hey Madhuri,
In the ingredients its mentioned as Powdered Sugar/Castor Sugar. I got some sugar from the grocery store yesterday. Its mentioned as Bura Sugar ( thinking it was powdered sugar based on the consistency ). Not too sure if i could use it for the recipe ? Pl help
Bura sugar is a dry sugar. Do not use . Just powder some sugar in a mixer 🙂
Hi madhuri,
Did u add sugar and water together first or just sugar.. I dint understand the last part as u said to add water after step five is it the extra water to be added or the same??
Hi Namrata, i havent used any water at the first stage. It is just sugar. I have added water later (picture 6).