Making the caramel for fruit cakes can be pretty daunting if your a newbie to baking. It is hyped up a lot and people generally look for fruit cakes that does not require the making of caramel sauce. But in reality it is not such a big thing. It is quite simple, it requires a lot of patience and towards the end some quick action to make a really good caramel sauce.
If I can do it, then you most definitely can!!
The first description is making a caramel without adding water to it, it's also called the dry caramel. The second description is the wet caramel, where water is added to the sugar. Which ever method your recipe calls for, follow that using this as a guideline.
DRY CARAMEL FOR FRUIT CAKES
Preparation time - 0 | Cooking time 15 mins | Makes - almost a cup
Ingredients
Method
1. Take sugar in a heavy bottomed pan. Keep the flame at medium to low throughout the process.
2. Make sure the pan you use has handles that you can hold and swirl.
3. Do not stir but wait for the sugar to slowly melt and liquefy. You can see in the second picture itself that the top right corners have started to liquefy.
4. Wait for more sugar to melt.
5. If you feel the sugar will get burnt, you can hold the pan and swirl slightly as I've done in image 5 & 6
6. Once the entire sugar is dissolved and now it's dark golden brown, switch off the stove.
7. Take the 1/2 cup of water and pour slowly, little by little along the sides.
8. Alternately, you can sprinkle water too. Sprinkling will avoid lump formation.
9. Once you add the water stir well for the water and syrup to blend.
10. When you add the water, it will start to bubble up viciously. Take care that it does not splash on you. Stand at a distance and pour.
11. If you do this correctly there will be no lump formation, if any lumps have formed, switch back the stove and stir so that the lumps melt again.
The caramel should be thick but 'pourable'. Let it cool completely before using.
You can store this for a couple of days at room temperature or refrigerate it.
Caramel ready to use for your fruit cakes!
Notes
1. You can decide when you want to switch off the flame and pour water. If you prefer a very dark shade of golden brown then wait for more time before adding water but make sure you don't burn the sugar or you can switch off the flame when the sugar is light golden brown.
2. Use an aluminium pan, if possible, it conducts heat better.
3. Use as much sugar as your recipe calls for.
4. Make sure you don't burn the sugar, if the sugar burns, it will become bitter. Keep the flame at medium to low.
5. You can use this as toppings for desserts too.
6. The caramel will thicken as it cools down.
7. You can also keep the pan in a bowl of ice cubes to stop the cooking process.
8. The darker your caramel, the darker your fruit cake will be.
Here are some Christmas Fruit Cake Recipes that I make
WET CARAMEL FOR FRUIT CAKES
Preparation time - 0 | Cooking time - 5 mins | Makes - almost 1/2 cup
Some Christmas Fruit Cake recipes calls for this method of caramel preparation, where water is added to the sugar as the sugar melts. This is a safer method as there is little chance of the sugar burning.
If your recipe calls for this method, then follow these steps.
Ingredients
Notes
1. Use as much sugar as your recipe calls for.
2. If the sugar sticks to the sides of the pan, wet a pastry brush with water and push the sugar down.
3. You can decide when you want to switch off the flame and pour water. If you prefer a very dark shade of brown (like mine) then wait for more time before adding water but make sure you don't burn the sugar or you can switch off the flame when the sugar is light golden brown.
4. You can use this as toppings for desserts too.
5. The caramel will thicken as it cools down.
6. The darker your caramel, the darker your fruit cake will be.
7. Using brown sugar gives a darker shade of caramel than white sugar.
Until next time,
If I can do it, then you most definitely can!!
The first description is making a caramel without adding water to it, it's also called the dry caramel. The second description is the wet caramel, where water is added to the sugar. Which ever method your recipe calls for, follow that using this as a guideline.
DRY CARAMEL FOR FRUIT CAKES
Preparation time - 0 | Cooking time 15 mins | Makes - almost a cup
Ingredients
- Sugar - 1 Cup (White or Brown Sugar)
- Water - 1/2 cup
1. Take sugar in a heavy bottomed pan. Keep the flame at medium to low throughout the process.
2. Make sure the pan you use has handles that you can hold and swirl.
3. Do not stir but wait for the sugar to slowly melt and liquefy. You can see in the second picture itself that the top right corners have started to liquefy.
4. Wait for more sugar to melt.
5. If you feel the sugar will get burnt, you can hold the pan and swirl slightly as I've done in image 5 & 6
6. Once the entire sugar is dissolved and now it's dark golden brown, switch off the stove.
7. Take the 1/2 cup of water and pour slowly, little by little along the sides.
8. Alternately, you can sprinkle water too. Sprinkling will avoid lump formation.
9. Once you add the water stir well for the water and syrup to blend.
10. When you add the water, it will start to bubble up viciously. Take care that it does not splash on you. Stand at a distance and pour.
11. If you do this correctly there will be no lump formation, if any lumps have formed, switch back the stove and stir so that the lumps melt again.
12. Switch off and let the caramel cool completely.
The caramel should be thick but 'pourable'. Let it cool completely before using.
You can store this for a couple of days at room temperature or refrigerate it.
Caramel ready to use for your fruit cakes!
Notes
1. You can decide when you want to switch off the flame and pour water. If you prefer a very dark shade of golden brown then wait for more time before adding water but make sure you don't burn the sugar or you can switch off the flame when the sugar is light golden brown.
2. Use an aluminium pan, if possible, it conducts heat better.
3. Use as much sugar as your recipe calls for.
4. Make sure you don't burn the sugar, if the sugar burns, it will become bitter. Keep the flame at medium to low.
5. You can use this as toppings for desserts too.
6. The caramel will thicken as it cools down.
7. You can also keep the pan in a bowl of ice cubes to stop the cooking process.
8. The darker your caramel, the darker your fruit cake will be.
Here are some Christmas Fruit Cake Recipes that I make
- Christmas Cake - Boiled Fruit Cake
- Christmas Cake - Chocolate Fruit Cake
- Christmas Cake - Dundee Fruit Cake
- Christmas Cake - Eggless Christmas Fruit Cake
- Christmas Cake - Eggless Tutti Frutti Cake
- Christmas Cake - Kerela Fruit Cake | Plum Cake
WET CARAMEL FOR FRUIT CAKES
Preparation time - 0 | Cooking time - 5 mins | Makes - almost 1/2 cup
Some Christmas Fruit Cake recipes calls for this method of caramel preparation, where water is added to the sugar as the sugar melts. This is a safer method as there is little chance of the sugar burning.
If your recipe calls for this method, then follow these steps.
Ingredients
- Sugar - 1/2 cup (White or Brown Sugar)
- Water - 1 tbsp
- Water - 1/4 cup
Method
1. Take the sugar in a heavy bottomed pan and add 1 tbsp of water to heat.
2. Keep the flame at medium to low and allow the sugar to melt and liquefy.
3. The sugar will dissolve and start boiling.
4. Do not stir but shake or swirl lightly. Once the sugar starts dissolving, the color will start changing form beige to brown.
5. Wait until the sugar takes a nice dark brown color.
6. Now switch off the flame add the 1/4 cup of water slowly and whisk well. Take care as the water will bubble up.
7. Switch the flame back on and whisk again for 2-3 minutes so that if any lumps had formed, it will melt again.
Your caramel for fruit cakes or desserts is ready!
1. Use as much sugar as your recipe calls for.
2. If the sugar sticks to the sides of the pan, wet a pastry brush with water and push the sugar down.
3. You can decide when you want to switch off the flame and pour water. If you prefer a very dark shade of brown (like mine) then wait for more time before adding water but make sure you don't burn the sugar or you can switch off the flame when the sugar is light golden brown.
4. You can use this as toppings for desserts too.
5. The caramel will thicken as it cools down.
6. The darker your caramel, the darker your fruit cake will be.
7. Using brown sugar gives a darker shade of caramel than white sugar.
Until next time,
i too want to make caramel for a long time..will look for your tips while i m making
ReplyDeleteLove the caramel !! Love the first pic!!!
ReplyDeletewow yummy one.. can lick it off
ReplyDeletewow yummy
ReplyDeletegetting ready for Xmas bakes,lovely dear
ReplyDeleteNot only for fruit cakes but it will be lovely topping for desserts as well.
ReplyDeleteNice recipe .. would be nice with a little flavour of nutmeg or cinnamon too.
ReplyDeleteNice post with step by step pics!
ReplyDeletevery informative post...
ReplyDeletebookmarking and shall try the caramel for sure :)
ReplyDeletewow such an well explained post dear :) I wud love to drizzle this yummy caramel on ice cream and enjoy !!
ReplyDeleteBeautiful clicks Beulah! I always follow the first method to make my caramel.
ReplyDeleteWhat happens after getting the desired color on medium to low flame instead of water one puts vegetables oil or butter slowly on the sides of the thick bottom pan
ReplyDelete