Ingredients

1000g of sugar

1000ml of water

Steps of making caramel

Step 1

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Prepare a clean pot without oil and water, a slightly larger one, and put 1/3 of the white sugar (either white granulated sugar or soft white sugar is acceptable). Note?: Do not add anything else to the pot except sugar.

Step 2

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Heat the sugar over medium-high heat.

Step 3

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Stir when the sugar begins to melt to prevent it from sticking to the bottom of the pot.

Step 4

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As the temperature increases, the sugar will slowly melt. Continue stirring slowly until all the sugar melts. At this time, you can turn down the heat to a minimum.

Step 5

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When all the sugar has melted and fine bubbles begin to appear on the surface of the syrup, turn off the heat and remove the pot. A cool place (because the temperature of the sugar is extremely high, the remaining temperature will cause the syrup to continue to overflow the pot).

Note?: This time needs to be controlled. You can only turn off the heat early, not later. If it is too early, the sugar will not be burnt enough. If it is too late, the syrup will erupt like a volcano, so be sure to pay attention to safety. Do not leave the stove.

Step 6

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After the temperature of the syrup cools down slightly (about 10 minutes), add 1000 ml of water to the pot. Note: Never add water just after turning off the heat, otherwise your kitchen will erupt and the syrup will spray everywhere. Pour slowly when adding water.

Step 7

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Add the remaining 2/3 of the sugar.

Step 8

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Turn on the lowest heat and simmer for 1 hour.

Step 9

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Do not cover the pot when cooking, because sugar can easily overflow the pot, and it will not overflow if it is not covered. And this process also requires some water vapor to evaporate, making the syrup more viscous. The caramel will be ready in an hour and must be completely cooled before being stored in a container. The syrup doesn't look viscous when it's hot, but becomes viscous when it's cold.