Wet caramel

Wet caramel

By
From
Salted Caramel Dreams
Photographer
River Thompson

Making a wet caramel can be a tricky and frustrating affair. If you stir it or allow any crystals to form, you’ll end up throwing the pan at the wall. Been there. Although the crystallised sugar formations can be rather beautiful, they do not make a caramel.

With a few simple tricks, however, all this mess and bother can be avoided. By adding a small amount of inverted sugar (which is a mixture of glucose and fructose) to the sugar and water, you inhibit the re-growth of sugar crystals. I like to use glucose syrup as it imparts no flavour to the finished caramel, but other inverts such as golden syrup, honey and maple syrup will work just as well. Start with a really clean pan and equipment free of any impurities.

Sugar crystals love to get together and their microscopic rough edges easily attach to each other and grow. Another easy way to avoid crystals is to have a cup of warm water and a pastry brush to hand, then simply wash away any undissolved sugar from the side of the pan.

The stages of a wet caramel are easier to observe than dry caramel and control, making it perfect for lighter tones of caramel as well as very dark.

Ingredients

Quantity Ingredient
225g caster sugar
3 tablespoons glucose syrup
4 tablespoons water

Method

  1. In a large saucepan, dissolve the sugar and glucose in the water, stirring to help the sugar to dissolve. Use a wet pastry brush to wash away any grains of sugar remaining on the inside of the pan.
  2. Over a medium-high heat, bring the sugar mixture to the boil, then boil for 5–10 minutes until light golden or smoking and dark as desired.
  3. Use as directed in the recipes.
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