The sweetness of caramel that melts in your mouth: see the recipe!

When it comes to irresistible desserts, few things compare to the sweetness and smooth texture of caramel melting in your mouth.

Caramel is a versatile ingredient that can be used in a variety of preparations, from sauces and toppings to fillings and sweets themselves. Its golden color and rich flavor add a special touch to any culinary creation.

Despite this, many people don't know how to make caramel or end up missing the point, as it is a very fragile recipe and anything can contaminate the entire flavor.

So today we’re going to teach you how to make a delicious caramel, just the right amount of brown and without burning!

Learn how to make caramel

For the caramel sauce you will only need 10 tablespoons of sugar and 1 cup of hot water, easy right?

To start the preparation, take a wide pan, preferably with a handle that doesn't get hot, add the sugar and cook over medium heat.

Don't leave your pan while it's on the heat, keep stirring in circular motions the whole time until the sugar melts.

As soon as there are no more white lumps, start adding the hot water very slowly, and don't stop stirring at any point. You can even ask someone for help at this stage.

Once you have added all the water, continue stirring until a thick syrup forms that comes away from the pan. Once it has cooled, your caramel will be ready to eat.

The water we add serves to slow down the sugar cooking process, this way it takes a little longer to finish and we can reach the caramel syrup point.

It crystallized, now what?

One thing that can happen is the caramel crystallizing, and after getting it right it's actually sad to see this happen.

But it is easy to solve, you can put it back on the heat with a little more water so that it heats up and the crystals break up.

If you find that it's not working, the only way to fix it is to actually throw it away and start all over again.

The crystallization effect of caramel occurs due to a series of factors, such as not breaking up the lumps of sugar that always form inside jars or bags.

It can also be caused by excessive humidity, so before putting the sugar in the pan, make sure it is dry and clean for the process.

Finally, if you stir your caramel too vigorously it will also form crystals, so be light-handed and stir your dessert very gently.

Remember to use clean, dry kitchen utensils when working with caramel to avoid contamination from unwanted crystals.

By following proper techniques and being careful with moisture and excessive stirring, you'll have a better chance of achieving perfectly smooth, creamy caramel.