Homemade Caramel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 145 cal. | (7 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 37.49 g | (25 %) | ||
| Sugar added | 37.42 g | (150 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.01 mg | (1 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 0.75 mg | (0 %) | ||
| Calcium | 0.37 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0.02 mg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 37 g |
Preparation steps
Step 1
Heat a pan, and add the sugar to it. Cook the sugar until dissolved, stirring constantly.
Step 2
Add the remaining sugar and continue stirring.
Step 3
Continue to cook, stirring constantly, until the sugar dissolves.
Step 4
Add 4 tablespoons of water and cook over high temperature until the water has completely dissolved.
Step 5
The caramel should begin to turn a light brown in color. Reduce the heat, because the caramel can turn quickly from this light brown to a very dark brown. The darker the caramel, the stronger and harder it will be.
Step 6
To check if the caramel is hard enough, pour some on a marble slab. If it runs easily, continue cooking the caramel. Cook briefly if you still would like a lighter caramel. If you desire a darker caramel, cook for longer.
