To the sugar is turned into caramel by dropping a spoonful of sugar into a saucepan and put it on the fire. Sugar gradually melts and thickens. In the process of cooking a gamma of shades of color of burnt sugar a few times changing: first, the sugar becomes a light amber color, then Golden, then brown. Accordingly, each of these stages corresponds with increasingly complex texture. Most importantly, do not overdo the sugar on the fire, not wait until he gains a black color, otherwise you have to start all over again.
To evenly distribute the liquid sugar in the pan, turn during cooking pan around its axis. And to stop the cooking, pour it into a cold pan, or better put the pot with the syrup in a large size container filled with cold water. If you want to save the resulting caramel liquid, after removing the pan from the heat, add the butter and stir to dissolve the caramel liquid, for example water or cream.
Burnt sugar can be used for coloring sauces, soup and various cakes. Pour into the pan 1 tablespoon of water and pour there 4 tbsp fine sugar. Put this mixture on fire and when sugar will melt and change color, stir it until the color turned out more smooth. Once the sugar is completely browned to brown, pour in 1 Cup of hot water and allow to writing a rolling boil. Then drain, cool and pour the punch in a bottle. Cap it and store in a cool place in reserve.
For coloring "punch" creams, dough, fondants, fillings-you can use another recipe. Put into a pan 4 tablespoons of sugar and pour 1 tablespoon of water. Stir constantly until the fondant (on low heat) wooden shovel till a deep brown color. To this mixture when heated not foamed much, add no more than 1% of the sugar mixture melted butter. Strain the prepared burnt sugar through cheesecloth, folded in several layers, and pour the punch in a glass dish.
Burnt sugar is perfect for adding traditional black coffee instead of regular sugar. And it also has its own niceties. While coffee is still warm, you can add burnt sugar, prepared in a peculiar way. Put sugar in a teaspoon, pour the cognac and then ignite. When the flame goes out, pour the burnt sugar from a spoon in the coffee and stir. For an even more exquisite flavor of coffee you can add a little cinnamon to taste.
Finally the easiest recipe of burnt sugar. Take 2 teaspoons or tablespoons. One of them pre-grease the inside with butter to pour the caramel that you make, and put this spoon in the saucer with a small amount of cold water at the bottom. Then pour the sugar second spoonful, add 1-2 drops of water and then keep the spoon on low heat.
When the sugar melts and will acquire a rich honey or amber color, pour it into the second spoon. Because of the cold water it will solidify faster and will turn into a Lollipop. You can also put in sugar a lot a small wooden stick (like a toothpick), then you get a Lollipop. And to get the finished frozen caramel, flip the spoon caramel down and lightly tap it squarely on the table. Thanks a buttered surface, the sugar caramel will easily separate from the spoon. And you don't have to spend a lot of time on washing up teaspoons of burnt sugar. This Lollipop is also a great remedy for dry cough.