- Start Simple: In a medium-sized, heavy-bottomed pan, combine the granulated sugar and water. Ensure that the sugar is evenly moistened.
- Heat it Up: Place the pan over medium-high heat. Allow the sugar to dissolve completely without stirring. Resist the urge to stir as this can cause the sugar to crystallize.
- Observe the Change: Once the sugar has dissolved, keep a close eye on the syrup. It will start to bubble after a minute or two. The bubbles will get bigger and then smaller as the water evaporates.
- Seek the Golden Hue: After 4-5 minutes, the syrup will turn into a beautiful amber color. This is the caramel stage you’re aiming for.
- Cool it Down: Immediately remove from heat. Slowly pour in the heavy cream while whisking continuously. Be cautious, as the mixture will bubble vigorously.
- Add Flavors: Whisk in the vanilla extract and a pinch of salt until you have a smooth, silky caramel.
- Serve and Impress: Drizzle over ice cream, pancakes, or any dessert of your choice. Enjoy the delightful taste of your homemade 6-minute caramel!
Expert Tips:
- Pan Choice Matters: Using a light-colored pan can help you see the color change more easily.
- Safety First: Caramel can burn quickly and is extremely hot. Always exercise caution.
- Crystallization Woes: If you notice the sugar crystallizing on the sides of the pan, brush it down with a wet pastry brush.
The Secrets Behind Perfect 6-Minute Caramel:
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