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How to make liquid caramel
(Image credit: Melissa Ryan the Ingredients ginger for Caramel Sauce, caramel sauce is made by cooking sugar until it liquifies and cooks to a dark amber color, and then whisking in caramel cream and butter.
To liquid reheat, simply place in a microwave safe container and heat for about 45-60 seconds.Put it in the fridge for 15 minutes.Watch the caramel at loaf all times as it is easy to burn.When you make add the cream halfway through the process, the sugar mixture will liquid bubble up, nearly tripling in volume.If you want to quickly cool it down, it is handy to have a pot of cool water gingerbread next to you at all times.For our purposes, this means the formation of awful sugar clumps.It will also take quite a bit longer to caramelize the sugar, which is why I usually dont use water.While effective, the bristles can come off the brush and wind up in your beautiful liquid caramel confection.Stir with a whisk, then cool the caramel and store make it in an airtight fresh container.If you are too late and the heavy-duty pan has crystal on it, then soak it in warm water for 30 minutes and then clean. The caramelized sugar is ginger what gives the ginger sauce its flavor; the cream and butter are what turns it into a honey rich sauce.
The dry method involves slowly heating sugar until it melts and is deemed as a ginger bit more difficult.(Make sure you are using real sugar, make not a sugar substitute.) As the sugar heats, it will melt and start to cake caramelize (hence the name caramel make changing color and creating caramel flavors.Once the sugar has melted it has a much higher temperature than boiling water.Recipe Notes This post has been updated first published August 2007.(Image credit: Melissa Ryan cooking the Caramel Sauce, the last step in making make a caramel sauce is cooking it a little longer on the stove.When it has cooled slightly, put the caramel into an air-tight container.It will bubble up furiously.Recrystallization is a chemical process by which make impurities and a compound (sugar) are dissolved in a solvent (water) and either the impurities or the compound can be coaxed out of the solution, leaving the other behind.To avoid this tedious task, place a piece of waxed paper on the counter.Today is the beginning of a new recipe series Im dubbing.Let the sauce cool, then transfer it to a jar and stash it in the fridge for up to two make ginger weeks or as long as you can manage to keep it around!
The heat of the caramel caramel will melt the butter and create even more wonderful flavors.
Spray a large knife with nonstick cooking spray.
In this case you can either lower the heat and cook the sugar more slowly, or you can start over and add some water to the sugar in the beginning.