NEVER Whisk Caramel! Here’s Why

Baking Basics Ep 8: Cooking Caramel 🧡
Dry vs. Wet method

DRY METHOD
Simply heat sugar directly in the pan until it melts evenly and reaches a beautiful amber hue.
Great for: sauces, toppings, and quick caramelization.
Tip: Stir gently if needed to prevent sticking, but avoid aggressive stirring to minimize crystallization.

WET METHOD
Dissolve sugar in water (and sometimes add corn syrup) then cook until caramelized.
Great for: candies, delicate flavors, and when you need more control over caramel stages.
Tip: Once boiling, do NOT stir. Instead, gently swirl the pan.
To prevent crystallization, use a wet pastry brush to brush down any sugar crystals on the sides of the pan.

General Tips for Perfect Caramel:✨ Avoid stirring once the mixture boils, swirling distributes heat evenly.✨ Use moderate heat, too high risks burning, too low prolongs the process.✨ Patience is key, monitor the color carefully as caramel can turn quickly.✨ If crystals start to form, brushing down the sides with a damp brush helps keep the caramel smooth.

🍬 Mastering caramel cooking is a basic technique that’s foundational for other recipes like toffee, caramel sauce, marshmallow, and more!

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Видео NEVER Whisk Caramel! Here’s Why канала Jess Wang Pastry