Caramel Flashcards
1
Q
Wet Caramel vs. Dry Caramel
A
Wet Caramel has water mixed in with the sugar. Dry has a stronger caramel flavor.
2
Q
Caramel Ingredients
A
Sugar, Fresh Cream, (sometimes butter)
3
Q
Even Ratio Caramel
A
100g sugar, 100g fresh cream -
4
Q
What temp does sugar start to melt?
A
160
5
Q
Stirring dry caramel
A
Stir dry caramel when it starts melting around the edges of the pot. You can stir dry caramel bc it’s sugar crystallisation is less likely without water.
6
Q
When should you add cream?
A
When small bubbles start to come out. Don’t add all at once.
7
Q
Split/separated caramel
A
Happens when your cream temp is different from your caramel. Heat cream to 80degC (176F) to avoid splitting.
8
Q
Spun Sugar Water Ratio
A
100g (1/2 cup) sugar, 30mL (2 tbsp) water
