admin - 10 May 2023

How to Make Caramel Using Granulated Sugar

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Caramel is one of the additional ingredients for desserts that have a sweet, legit taste. Many people like the distinctive taste of this caramel because it has a sweet and legit taste.

However, you need to know that, in making caramel, you must use the correct ingredients and techniques. If it's wrong, the caramel flavour you produce will give a bitter taste and it's not pleasant to consume.

The first thing you must do in making caramel is choose a product with the right brand. The main ingredient that needs attention is the selection of suitable sugar to make caramel.

One type of recommended sugar suitable for use as the main ingredient in making caramel is NUSAKITA brand sugar. NUSAKITA Sugar has a sweet, legit taste without the slightest bit of bitterness.

It is because NUSAKITA's sugar comes from the main ingredients from PTPN's superior plantations. In addition, NUSAKITA sugar is also processed directly by experts so that the quality of the sugar produced is guaranteed to be premium.
Apart from choosing the main ingredients, the caramel-making technique is the next thing to pay attention to. The following will explain the wet caramelization technique you can practice later.

1. Prepare the ingredients
The first step that must be considered is to prepare the ingredients such as NUSAKITA brand sugar, as much as 500 grams of water, 200 ml of water and ¼ teaspoon of lemon juice or can be replaced with cream of tartar
2. Bring the sugar to a boil
Then the next step is to put the sugar and water into the pan simultaneously and bring them to a boil. It is recommended to use a metal saucepan with high edges and a thick bottom so the caramel doesn't burn easily later. An example is using stainless steel.
In boiling it, try to use medium-high heat. While it is simmering, it's a good idea to stir it gently with a wooden spatula. It is recommended not to use an iron or stainless spatula because it will transfer heat to your hands when stirring it.
3. Add lemon or cream of tartar
Next, you can add lemon juice or cream of tartar, which is added gradually. It is done to prevent the sugar from crystallizing again.
4. Don't stir too often
Previously, when the new sugar and water were mixed, it was necessary to stir slowly and continuously. However, when the water evaporates, and the sugar caramelizes, it's best not to stir as usual.
If you stir, it will introduce air into the mixture and lower the temperature of the caramel, and as a result, the caramelization will not be optimal. In addition, the hot caramel will stick to the spoon or spatula, making it difficult to clean later.

Please read other articles from NUSAKITA: 
https://www.nusakita.id/article/ketahui-berikut-cara-menyeduh-teh-dengan-benar