Caramel is a tricky treat that requires lots of precision and attention. Below, I recorded my process and notes on what to improve on next time.
Recipe
Ingredients
- 200g sugar (100%)
- optional nuts
Process
- Prepare a baking sheet lined with parchment paper. In my case, I cut out little leaf shapes.
- Heat the sugar in a pot at medium heat. It should reach a temperature between 160-177C.
- It took 10 minutes for the sugar to start melting.
- 7 minutes later, the sugar completely melted and caramelized, ready to be poured out.
- Using a pastry brush, I spread some of the caramel on the leaf shapes.
- After the caramel has hardened, letting it drop onto the table made it break into pieces.
Notes
First, make sure to spread caramel to get a thin surface. The small shards look like amber pieces and would look great as decoration.
I should test dusting the caramel with starch or powdered sugar to reduce stickiness.
Though a simple recipe and process, this one is a success.
Update:
I did try dusting the caramel with powdered sugar and it did help. Since I used caster sugar, the leaves had a pretty border, as can be seen in the image.
