How to Make Caramel Coat for Fruits

How to Make Caramel Coat for Fruits

AJAR Hospitality

How to Make Caramel Coat for Fruits – Hello Ajarian! Caramel is sugar that is cooked until it reaches a temperature of 156°C when it begins to colour. Caramel that has reached a temperature of 175°C is burnt, it will have the very dark, almost black colour and from this point on it loses sweetness and becomes bitter.

Caramel is the perfect idea to coat fruits as it enriches the taste. Range of fruits that goes well with caramel includes apple, pear, apricot, banana, berries, citrus, fig, mandarin, peach, pear, and plum.

How to make the caramel? Let’s follow these steps!

  1. Dissolve a portion of sugar in some water; 4 parts sugar to 1 part water
  2. Slowly heat until boiling, stirring to dissolve sugar before solution boils
  3. When solution reaches boiling point add 10% liquid glucose of sugar weight
  4. Stir gently to dissolve glucose
  5. Skim any scum that rises to the top
  6. Wash sides of pot down with pastry brush and cold water
  7. Allow solution to cook until temperature reaches 160ºC
  8. Do not stir the solution while it boils as this may cause crystallisation to occur
  9. As solution rises above 160ºC it will begin to change colour to light amber colour
  10. When solution has coloured to desired caramel colour, remove from heat and arrest
  11. the cooking process
  12. Arrest the cooking process by placing base of pot into cold water
  13. Leave in cold water until solution stops boiling

Now the solution is ready to use for coatings! Speed and efficiency are needed here because as the solution cools the caramel becomes thicker and harder to work.

Read also: Filling Ideas for Petit Four Sec

Nurturing You to Grow®

Written by: Alan Hickman, Garry Blackburn

Subject Matter: Prepare and display petit fours

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