Le caramel is generally obtained by cooking sugar over high heat to make it lose its water of crystallization. Moistening the sugar before cooking makes it slower and allows to obtain a lightly colored blond caramel.
In the following recipe, the caramel is obtained by heating apple juice, the water evaporating giving way to the fructose contained in the apples.
|Level of difficulty: easy|
|Preparation time : 5 min|
|Rest time : -|
|Cooking time : 55 min|
|Total time : 1 hours|
|Ingredients: for about 250 g of caramel|
|750 ml apple juice 100% without added sugar or preservatives|
- Pour the apple juice into a saucepan and bring to a boil.
- Reduce over low heat for 50 to 55 minutes, until obtaining a syrupy consistency of caramel.
- Watch the end of cooking to prevent it from burning.
- Pour into a container.
- Laisser refroidir.
- Cover with plastic wrap and refrigerate.
- Use and taste!
Quote about cooking:
“In the childhood memories of every good cook is a large kitchen, a working stove, a baking cake and a mom.”Barbara costikyan