Production of caramel

Caramel introduction:

Caramel is widely used in all kinds of coffee drinks, pudding cakes, or milk tea drinks. Previous blog posts have a lot of coffee or beverage production are also using caramel, interested can take a look. The production of caramel: when the concentrated solution of sugar or sugar is heated to more than 100℃, the caramelization reaction will occur and the sugar will decompose; at the same time, accompanied by brown production, the reaction can be carried out quickly under the catalysis of acid and alkali. The process goes through etherification, dehydration, cleavage and polymerization of sugar molecules, but the detailed steps are not completely clear.

There are basically two ways to make caramel: the first is to boil the fine sugar to a certain extent and then turn off the heat and then add water; the second is to bake the sugar directly with a fire gun. In the second kind, except that it is too late to cook immediately, the kids will not want to try it. Let's introduce the first method.

1. Pour the sugar into the pot and add water. Be careful not to wash the sugar away or mix it well.

two。 Boil until the sugar changes color, slowly shake the pot, boil into syrup, use a chopstick to slowly stir the syrup, until the caramel color.

3. Pour the caramel into the jar, close the bottle cap, cool it and eat it.