Making homemade caramel? It's not very complicated. This liquid caramel is easy to prepare and doesn't require any cream. It also stores well in your pantry for a long time. It will accompany many of your desserts.
Caramel Cooking Put sugar, vinegar, and 120 ml of water in a saucepan. Place the saucepan over low heat and let the sugar dissolve gently.
After a few minutes, the syrup begins to boil and the bubbles burst increasingly slowly at the surface, then the syrup changes color.
When the caramel has turned brown and starts to smoke, pour half a liter of boiling water over it from a distance; the syrup will bubble and splatter (but it won't last long, it just surprises you).
Cooling Let the caramel cool completely before pouring it into a bottle.
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