Golden Caramel Sauce

Introduce

Chef :

cookpad.japan

Golden Caramel Sauce

Caramel sauce depends on the timing of removing it from heat. If your timing is off, it will be too bitter and won't flow right. So I wanted to make a pretty, slightly bitter caramel sauce. I experimented with the amount of water and the timing of heating and came up with my ideal caramel sauce.

Ingredient

60 grams

Granulated sugar (fine)

1 tbsp

Water

2 tbsp

Hot water

Cooking instructions

* Step 1

Put the water and granulated sugar into a heatproof bowl and microwave at 600 W for 3 minutes. Shake the bowl every minute.

* Step 2

Heat until it has developed a light color. Heat for 10 seconds at a time, checking the color as you go (10 seconds at a time, about 4-6 times).

* Step 3

If it comes to a boil and develops a caramel color as in the picture, it's okay.

* Step 4

Take it out of the microwave, add the hot water, and mix with a spoon. When adding the water, it will splatter, so be careful.

* Step 5

Strain through a tea strainer while it is still hot.

* Step 6

It will have a pretty color like a glittering jewel.

* Step 7

Once cooled, it will take on the consistency like maple syrup.

* Step 8

If you chill it well in the refrigerator, it will take on the consistency of honey.

* Step 9

Different microwaves will require different heating times, so keep your eye on it and adjust as needed.

* Step 10

The size of your heatproof bowl will also affect the heating time. If you use a 13 cm bowl, first heat for 3 minutes, then 10 seconds at a time for 4 times thereafter.

* Step 11

If using a 16 cm bowl, first heat for 3 minutes, then 10 seconds at a time for 6 times.

* Step 12

If your bowl is too small, when it comes to a boil or when you're adding the hot water, it will spit, so use a bowl with some spare space.

* Step 13

If you want it to have a strong and slightly bitter taste, heat until the color has darkened to your preference. The sauce shown in the top photo is on the lighter sauce.