This is my first time cooking caramel and after 1 failed attempt, I managed to get it right.
Why did I want to try cooking caramel? I had recently tried a salted caramel almond cake and realized that I have not cooked caramel before.
I followed cupcake Jemma’s video for the hard caramel.
The first attempt
The sugar crystallized!
The Second attempt
I changed my pan to a stainless steel thick base, added a pinch of cream of tartar, increased heat from medium to medium high, continue brushing the sides of the pot with brush and water.
And I succeeded!
Adapted from Cupcake Jemma
200g Granulated sugar
A pinch of cream of tartar
What did I do with the sugar syrup from the first attempt?