​​​​​​​Caramel

Preparation Time : 1 mins      |      Cooking Time : 2 mins 

Ingredients :             

​Method :

1. Take sugar in a heavy bottomed pan. Add a splash of water and mix well with a spoon. 
2. Now turn on the heat and take off the spoon, otherwise the spoon will crystalize the sugar.
3. Let it boil. Swirl the pan often but never stir using a spoon. After some time it’ll bubble up & then little darker. 
4. Slowly it becomes a little more dark color (Reddish brown) & here it’ll reach perfect caramel.

​Notes :

• If the splash of water is omitted then it’ll ‘Dry Caramel’ , otherwise ‘Wet Caramel’.
• To line a mould / ramekins , immediately pour the caramel. Coat on all sides & keep that aside to set completely.
• Cream or butter can be added to caramel right when it reaches the desired color and depth-of-flavor. The warm cream will incorporate more smoothly in the hot caramel than cold cream.
• ​Use caramel (with no cream / butter added) straight by pouring a small amount over the custard, turning it to create a thin layer, and letting it cool at room temperature. Don’t refrigerate, otherwise it’ll become soggy.
• Always a heavy bottomed pan is recommended for making caramel.