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Chef Gary Mehigan’s shares how to make the perfect caramel

No more ending up with burnt, bitter sugar!

Image courtesy: Amit Pramanik/Shutterstock

Failing with caramel is a common cooking disaster. But this holiday season, caramel is one of the ingredients we all need to amp-up our desserts and cakes. So when My Kolkata caught up with celebrity chef Gary Mehigan, we quickly asked him the secret to making a perfect caramel. Here are the tips he shared:

• Start off with brushing some water on the pan 
• Add the sugar and let it boil on low flame
• Keep the sides of the pan clean
• When the sugar melts and there are bubbles, the colour should start getting a little red. That’s when you remove from the heat 
• This way you give it the time without the caramel losing it’s moisture and becoming hard and bitter

— Jaismita Alexander 

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