CARAMELO LIQUIDO PASO A PASO / LIQUID CANDY STEP BY STEP
Hola a todos, me disculpo por estar un poco ausente, pero he regresado una vez mas. Entre el agite diario y algunas otras obligaciones se me ha dificultado postear en Hive.
Hello everyone, I apologize for being a bit absent, but I'm back once again. Between the daily grind and some other obligations I've had a hard time posting on Hive.
Pero hoy he venido para darles una receta de gran utilidad al momento de elaborar postres que requieran de caramelo, como flanes, quesillos, tortas y un largo etc.
But today I have come to give you a very useful recipe when making desserts that require caramel, such as flans, quesillos, cakes and much more.
En ocasiones cuando queremos hacer caramelo para complementar una receta se nos complica, ya sea porque estamos apurados o porque dejamos mucho tiempo el azúcar al fuego y termina quemándose.
Sometimes when we want to make caramel to complement a recipe, it gets complicated, either because we are in a hurry or because we leave the sugar on the fire for a long time and it ends up burning.
Con esta receta eso no pasara mas, ademas podemos prepararla con anticipación y almacenarla en el refri, pues nos durara por mucho tiempo.
With this recipe that will not happen anymore, we can also prepare it in advance and store it in the fridge, because it will last for a long time.
Nos tomara un pestañeo hacerla, se prepara super rápido y luego nos ahorra dolores de cabeza!
It will take us the blink of an eye to do it, it prepares super fast and then it saves us headaches!
⏰Tiempo de preparación: 15 min
🍴Dificultad: fácil
👩Cantidad:150 ml
⏰Preparation time:15 min
🍴Difficulty: easy
👩Quantity: 150 ml
| Ingredientes | Cantidad |
|---|---|
| Azúcar | 150 gr. |
| Agua | 150 ml. |
| Ingredients | Quantity |
|---|---|
| Sugar | 150 gr. |
| Water | 150 ml. |
The first thing we must do is weigh and measure the ingredients, in this case simply water and sugar, we will measure the water in 2 batches 75 ml / 75 ml.
In a tall pot, add the sugar and half the water, bring to a boil for a few minutes.
In a small pan, boil the remaining water.
When we see that the caramel is turning golden, we add the water that we previously heated. Do this step very carefully, because when adding water to the caramel, it splashes and could burn us.
Stir with a wooden paddle to integrate, we wait for it to cool down so we can use it or store it in a glass jar.
Once cold, we proceed to store it and keep it in the fridge, to use it when we need it most!
