Karamel sirup (Caramel syrup)

Sastojci: 150 g kristal šećera, 250 ml vode, ½ kašičice ekstrakta vanile.

Priprema:

1. U šerpu dodajte šećer i 125 ml vode. Zagrevajte na srednje jakoj vatri (5) dok se šećer ne otopi.

2. Smanjite vatru malo na oko srednju (4) ili srednje nisku (3).

Po potrebi podesite temperaturu da smesa ključa, sa mehurićima koji kontinuirano izlaze na površinu.

3. Kuvajte 15 do 20 minuta dok se ne pojavi svetlo zlatno-ćilibarna boja, povremeno mešajući.

4. Zagrejte preostalih 125 ml vode u maloj šerpi.

Kada se svetlo zlatna boja pojavi po ivicama, sklonite šerpu sa vatre.

Ne dozvolite da smesa nastavi da ključa jer može postati previše gusta ili brzo zagoreti.

5. Noseći rukavice za rernu, pažljivo dodati preostalu (vruću) vodu u karamel sirup. Prskaće.

6. Umešajte ekstrakt vanile.

Ako se sirup stvrdne, nastavite da mesate i vratite na vatru dok se ponovo ne rastvori. 

7. Ostavite da se ohladi pre nego što prebacite u hermetički zatvorenu posudu.

8. Čuvati u frižideru do 10 dana.

Slani karamel sirup:

Ostavite sirup da se ohladi do toplog, pa umešajte željenu količinu soli. Počnite sa ¼ kašičice fine morske soli i dodajte još po potrebi.

Ingredients: 150g granulated sugar, 250ml water, ½ teaspoon vanilla extract.

Preparation:

1. In a saucepan, add the sugar and 125ml water. Heat over medium-high heat (5) until it sugar is dissolved.

2. Reduce the heat slightly, to around medium (4) or medium low (3).

Adjust the temperature as needed to keep the mixture at a low boil with bubbles continuously rising to the surface.

3. Cook for 15 to 20 minutes until a light golden amber color appears, stirring occasionally. 

4. Heat the remaining 125 ml of water in a small saucepan. 

Once the light golden color appears just around the edges, remove the saucepan from the heat. 

Do not allow the mixture to continue to boil or it can become too thick or burn quickly.

5. Wearing oven mitts, carefully whisk in the remaining (hot) water into the caramel syrup. It will splatter.

6. Stir in the vanilla extract.

If syrup hardens, continue whisking and return to heat until it's dissolved again. 

7. Allow to cool before transferring to an airtight container. 

8. Store in the fridge for up to 10 days.

Salted caramel syrup:

Allow syrup to cool to a warm state and stir in the desired amount of salt. Start with ¼ teaspoon of fine sea salt and add more as needed.