Preparation

• To make the soft caramel, pour the sugar and 3 tablespoons of cold water into a heavy-bottomed saucepan. Cook over low heat without stirring at all. Very slow cooking is essential for the success of the recipe.

• Continue cooking until the sugar has melted and you obtain a liquid mixture with a brown color. If the melted part has already taken on a brown color but the surface is still white, break the sugar “crust” on top with a fork or knife without stirring.

• Meanwhile, bring a couple of cups of water to a boil in another saucepan.

  When the sugar is completely melted, add boiling water one tablespoon at a time, stirring very carefully to incorporate it into the caramel.

• This is a very delicate step because the temperature of the sugar exceeds 302°F and water boils at 212°F; this temperature difference causes a violent reaction when water contacts the caramel, producing some splashes and a burst of steam.

  Adding the water in small quantities helps minimize these effects, but I still suggest being careful and covering your hands and arms during this operation.

• Let the caramel cool, stirring it with a spoon every 5 minutes and adding more tablespoons of boiling water until you reach the desired consistency.

• Stir carefully to incorporate the water: as it cools the caramel will thicken more and more, and gradually adding the water will allow you to obtain the desired consistency.

• When the desired consistency is reached and the caramel is cold, transfer it to a glass jar (150 ml — about 5 fl oz).

• Store at room temperature for later use.

• If you make one of my recipes share the photo using the hashtag #ricettedilibellula.

  

• I made this recipe from my friend Lifferia.

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