Making caramel can be nerve-racking the first few times, but it becomes much easier with practice. Melted sugar doesn’t start to caramelise until it reaches about 171 degrees Celsius, at which point it’s a pale straw colour.It gains more complexity – and becomes less sweet – if you take the caramel to a darker colour; I like it when it’s medium-dark amber. But there’s a fine line between just right and burnt, and if you let it get too dark, the caramel turns bitter and acrid.When the caramel…
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