Syrups - Almívar - Caramel

Sweet and translucent syrup made from a simple yet balanced mixture of sugar and water in equal parts, at room temperature, ideal for desserts and drinks.
boiled
dessert
vegan
vegetarian
Ingredients
Servings
4
Measurement units

Clarified syrup

  • 500 grswhite sugar
  • 500 mlmineral water

Syrup for flans

  • 500 grswhite sugar
  • 600 mlmineral water

Caramel

  • 100 grswhite sugar
  • 60 mlmineral water
Nutritional Information

Per 100 g

Calories
187 kcal
Protein
0 g
Fat
0.2 g
Carbohydrates
48.5 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Clarified Syrup

  1. In a medium saucepan, combine one cup of sugar with one cup of water. Stir until the sugar is fully dissolved.
  2. Place the saucepan over medium heat and bring the mixture to a boil uncovered. When it starts to boil, reduce the heat to low.
  3. Let the syrup simmer on low heat for 5-7 minutes, stirring occasionally, until the mixture is clear and the sugar is completely dissolved.
  4. Remove the saucepan from the heat and let the syrup cool to room temperature for at least 15 minutes before using or storing it.

How to Make a Clarified Syrup

  1. Dissolve the sugar in a saucepan along with 3/4 parts of the cold water. Ensure the sugar is completely dissolved before proceeding.
  2. Beat 1 egg white until stiff peaks form. Once whipped, dilute it in the other 1/4 liter of water, ensuring it is well mixed. Use one egg white per liter of water, approximately.
  3. Combine all the preparations and place them on the heat, stirring gently. Bring the mixture to 101ºC and let it cook for 2 to 3 minutes at this temperature.
  4. While it boils, skim off any impurities with a skimmer. If necessary, add a little more water to maintain the desired consistency.
  5. Strain or filter the mixture using a clean cloth, ensuring all impurities are removed before using the syrup.
  6. For the caramel, mix 100 grams of white sugar and 60 ml of mineral water in a pot. Bring it to a boil over medium-high heat until the caramel reaches the desired color and texture, approximately 15-20 minutes. Do not stir the caramel; if needed, gently swirl the saucepan.
Recommendations & Tricks
  • Up to 40 °B concentration is given in Baumé degrees (syrup scale); after that, in Celsius.
  • Thin syrup: equal weights of sugar and water. Mirror: 1 kg sugar × 750 ml water. Thin thread: 1 kg × 500 ml. Medium thread: 1 kg × 400 ml. Strong thread: 1 kg × 300 ml.
Original recipe
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    Syrups - Almívar - Caramel | The Catalan Table