Karen MacInerney
Yep. The torch is fun, but it has limited application.
Here are some steps that will make it easier.
Add the sugar to the pan with about 1-4-1-2 water by volume and stir a little to combine. The amount doesn't have to be exact. The water will slow down the process but it will make things easier. Caramel training wheels, so to speak.
Turn up the heat to full. When it begins to boil, cover it. Don't stir, and wait about 3 minutes. The cover will hold in steam and prevent crystallization of the sugar.
Take the lid off and watch it. In a few minutes turn the heat down to medium. The higher the heat the quicker it will go from light amber to burnt, so dropping the heat will help avoid burning.
When it gets a bit darker, turn the heat off. There will be some carry over heat but the darkening will slow down. The key is to stop in time.
What you do with it depends on what your making. Add some cream and you get caramel sauce (watch the spatter). Leave it as is and it will harden to a glbuttlike texture. Perfect for making windows for your gingerbread house.
To clean up, put some water back in your now empty pan along with the utensils you used. Bring it to a boil and stir a bit and the sugar will eventually dissolve away.
Practice makes perfect so get right in there. Sugar is cheap.
-- Reg email: RegForte (at) (that free MS email service) (dot) com
4 dozen tamales made 1350put When I make a red sauce for tamales, I use tomato sauce, thin it with water,add salt, garlic powder, ground chile powder and ground cumin...
