HOW TO MAKE CARAMEL SYRUP

     I think recently I have been using the phrase 'Homemade/How to Make' a lot.  Few recipes which suited the Season, and making the ingredients from Scratch for my Christmas Cake gave me a thrill. Anyway, this is a quick recipe of an easy Caramel Syrup that can be used to add huge amounts of flavour to baked goods and beverages.  As we are in a festive mood with Christmas nearing by, I felt I had to stock up few items which would make my Fruit Cake making an easy task with the much-needed flavour, texture & aroma.  Writing about Caramel Syrup during the Season seemed to be just & must, as I have had quite a lot of mishaps while making Caramel during my early days of cooking.  I have ended up with Burnt, Crystallized, Lumpy Caramel Syrups during my attempts.  It took time and a few experienced techniques from an expert cook before I perfected it.
     I would suggest not to confuse Caramel Syrup with Caramel Sauce, which has cream added into it after cooking.  And it is not Butterscotch too, which is made by adding Cream & Butter to Caramel. This recipe is for a Simple Caramel Syrup - clear, deep flavoured, translucent golden or slightly dark brown in colour. As for Western Baking they use Golden Syrup/Treacle to add fullness and colour to Traditional Christmas Cake, our family tradition calls for adding Caramel Syrup while making Rich Fruit Cakes. And our family norm fixed by my MIL's Mother, Clemmie Thaathi, is that the Caramel Syrup should be dark brown in colour while using it for Christmas Fruit Cakes. Caramelize the Sugar to your preferred colour choice - golden amber to golden brown to dark brown. Certain recipes call for certain Colours & level of Caramelization. But the basic cooking method remains the same.
     This Golden coloured Caramel Syrup could be poured over Pancakes and French Toasts. It can even be drizzled over Pop Corns. It can be added to your favourite coffee or tea for a perfect Caramel Latte. Try to be bold and adventurous and use it in place of simple syrup when you’re preparing a Cocktail. You may need it even while making certain Wines like Ginger Wine, which would give the colour & body to the Wines.  This Caramel Syrup exceptionally gorgeous when drizzled over cakes or Puddings. This is a basic Caramel Syrup you may need while making Creme Caramel/Caramel Pudding. Darken it up slightly to brown/dark brown as per your preference to add colour & body to your Traditional Christmas Fruit Cakes.


Recipe Type - Caramel Syrup
Difficulty - Medium
Author - SM


Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes

HOW TO MAKE CARAMEL SYRUP

HOW TO MAKE CARAMEL SYRUP

INGREDIENTS:

For Caramel Syrup:

Sugar - 1 Cup
Water - 2 Tablespoons
Warm Water - 1/2 Cup

METHOD:

• In a heavy-bottomed pan, combine 1 Cup of Sugar & 2 Tablespoons of Water.
• Heat it & let the sugar melt on a medium flame. Do not stir.
• Allow the mixture to continue cooking over high heat, WITHOUT STIRRING, until it has reduced slightly and become GOLDEN AMBER in colour.
• Or wait until the colour of the caramelized Sugar becomes GOLDEN BROWN to DARK BROWN. (If using it for Christmas Fruit Cakes).
• Meanwhile, warm up 1/2 Cup of Water. Do not boil.
• Remove the caramelized sugar from the fire and slowly (carefully) pour in the warm water into it.
• Place the pan over the flame again and boil it on a medium flame for about 5 minutes.
• Switch off the flame and allow it to cool.
• Transfer the Caramel Syrup into Clean airtight bottles.
• If covered and stored properly in a refrigerator, the Caramel Syrup will stay good for a longer period.

NOTES:

• Caramelize the Sugar to your preferred colour choice - golden amber to golden brown to dark brown.
• I have used White Sugar in the recipe.  For a bolder colour, choice can use Brown Sugar.
• At the initial stage, do not stir Sugar and Water.
• Do the whole process on a medium flame.
• Carefully pour warm water into the caramelized sugar. Do not use hot water or cold water for the purpose.
• Utter care should be taken while pouring the warm water into the caramelized sugar, as the liquid may splash and cause burns.
• Caramel can be prepared earlier and refrigerated.
• Stays good for a longer period if stored properly in a refrigerator.