Light caramel syrup

Light caramel syrup

By
From
French Lessons
Makes
650 ml
Prep
1 mins
Cooking time
5 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
450g sugar
50g liquid glucose
150ml water

Method

  1. Place all ingredients in a heavy-based saucepan and heat gently until everything has completely dissolved. Increase the heat and bring to the boil, then simmer. You may need to brush down any syrup that splashes up the sides of the pan with a wet pastry brush. Place a sugar thermometer in the pan and cook until the syrup reaches 165ºC and turns a light golden brown. Remove from the heat and allow to cool.
  2. The syrup will keep in a sealed container in the refrigerator for up to 1 month.

Variations

  • Dark caramel syrup: Use the same method as for the light caramel syrup, but cook the caramel to 180ºC.

    Caramel sauce: Whisk 100 ml of cream into the finished dark caramel syrup.

    Butterscotch sauce: Whisk 100 g of diced cold butter into the hot caramel sauce.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again