Work process: Safe tempering of sugar and caramel
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Cooked sugar becomes much hotter than boiling water and it sticks to your skin if it hits you. So safety is just as important as technique when working with caramel. Follow this workflow so you get a nice result and take care of yourself.
§Before you start
- 01Clear the work table so there is space and no water spray near the pot.
- 02Find thermometer, clean pot and tools in advance.
- 03Have cold water ready nearby if you get sugar on your skin.
§While you cook
- 01Keep an eye on the temperature with a thermometer all the way.
- 02Stir carefully and avoid splashes — hot sugar burns immediately.
- 03Keep your face away from the pot and do not touch the hot mass.
§When you pour and mold
- 01Pour gently and controlled so the mass does not splash.
- 02Use tools — not fingers — to shape the hot sugar.
- 03Let leftovers in the pan cool off before soaking it for cleaning.