Carmel - CarameloIngredient: Directions: Saucepan method. Put the amount of sugar specified in your recipe in a heavy-bottomed saucepan. A rule of thumb is to use a pan 4 times the volume of the ingredients used. Melt the sugar by placing the saucepan over low heat. Stir the sugar continuously with a long handled wooden spoon until it dissolves and becomes amber colored. Pour the caramel into the mold and tip the mold every which way so as to distribute the melted sugar over the bottom and sides, until the caramel no longer runs freely. The caramel in the mold will crystallize and harden if prepared too far in advance. If the preparation that is to be molded is still hot when poured into the mold the cooled caramel will make a cracking sound. This has no importance and will not alter the results of the recipe. Work carefully and use heavy oven mitts and potholders since sugar burns are very painful. |
