The cliquid aramelo It is an elaboration whose main base is melted sugar. In fact, this mixture is achieved by cooking this ingredient. The caramel can be consumed both liquid and thick, everything will depend on what you want to use it for.
He Liquid candy It is used as an accompaniment to a wide variety of desserts and dishes such as flan, caramelized fruits, nougat, among other things. The texture obtained with this recipe will depend on the temperature at which it is boiled. The higher the heat, the more rigid and hard the consistency remains, while conversely, a softer mixture will be obtained.
Some of the secrets to achieving optimal caramel elaboration is to keep the following in mind. The preparation should never be left unattended on the stove, as it can burn and will acquire a bitter taste; and always put the boiling water on the sugar mixture to avoid the temperature difference, since this must not be lower. In the case of Liquid candy It is obtained when water is added once cooked, in this way it achieves that consistency.
Ingredients
- 250g of sugar
- juice of a lemon
- 110 g of hot water
Elaboration
- Place the sugar in a pan, add the lemon juice with a strainer to prevent the seeds from falling.
- Start cooking until it takes temperature. The caramel will cook on its own so avoid stirring it. It is only necessary to turn the pan from time to time so that the ingredients are mixed.
- When it has reached the desired texture, remove the caramel from the heat and add the hot water. Stir lightly.
- Once that is done, take it back to the stove for a minute to boil.
- Remove from heat and place in a container to cool.
- While the caramel is hot it will have a liquid texture, but as it cools it will acquire a certain rigidity.
You can save the Liquid candy in a jar in the fridge for three months to keep it.
