Caramelized Simple Syrup Food

HOMEMADE CARAMEL SYRUP

Steps:

• Gather the ingredients.
• In a small saucepan over low heat, combine the sugar and 1/4 cup of water.
• Stir constantly until the sugar dissolves, 8 to 10 minutes.
• Turn up the heat to medium-high, cover, and boil for 3 minutes.
• Remove from heat. Add the remaining 1/4 cup of water in a slow stream, stirring constantly.
• Stir in the vanilla extract and salt.
• Let the syrup cool completely, then transfer to a sealed container and store in the refrigerator for up to two weeks.
• Use the caramel syrup in beverages or over food and enjoy.

CARAMEL SYRUP

Steps:

• Heat sugar and 1 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
• Immediately remove from heat and add 1 cup water. Return to heat and continue stirring until mixture becomes liquid. Transfer to a heatproof container and let cool completely before using.

CARAMELIZED SIMPLE SYRUP

Steps:

• Pour sugar in a heavy skillet that heats uniformly.
• Melt over low heat, stirring constantly to pervent scorching.
• When the sugar becomes a clear brown syrup, remove from heat.
• Stir in boiling water, slowly so it doesn't spatter.(Watch out for the HOT steam).
• Return to low heat and stir until syrup is smooth again.
• Cool and pour in to a clean pint jar, cover tightly. Keeps at room temperature for 6 to 8 weeks.

CARAMELIZED PINEAPPLE WITH BLACK PEPPER SYRUP

Steps:

• With a sharp knife, cut the skin off the pineapple, then cut the pineapple into 6 lengthwise wedges. Remove the core. (Alternatively cut your pineapple into rings or chunks if you wish a different shape than the wedges).
• Bring 4 cups of water and 3/4 cup of the white sugar to a boil in a medium sized sauce pan. Add the pineapple. If necessary add a bit more water to cover the pineapple pieces. Lower the heat and cook for 20 minutes or until the pineapple is tender but not to soft. (Note that the cooking time with be less if you use the smaller pineapple chunks or rounds so keep and eye on it).
• Remove the pineapple from the syrup using tongs and place the pineapple into a large squat glass jar or bowl. (Do not use metal).
• Return the syrup to the heat and bring to a near boil. Continue to cook the syrup to reduce it until you have 2 cups remaining. Pour the syrup reduction through strainer over the pineapple. Let it marinate overnight.
• The next day remove the pineapple from the poaching liquid. Return the poaching liquid to the stove and further reduce it over medium high heat until one cup remains. Once it is reduced, remove from heat, add the 1 tsp of butcher grind black pepper. Let the reduction cool.
• Place the pineapple on a baking sheet and sprinkle heavily with the remain 1/4 cup white sugar. Broil until the pineapple begins to caramelize. Turn pineapple pieces and broil the remaining side(s) for 1 minute.
• Serve with vanilla ice cream and top with the Black Pepper Syrup.

BUTTERMILK CARAMEL SYRUP

Steps:

• Mix sugar, buttermilk, butter, corn syrup, and baking soda together in a large pan over medium heat. It will expand because of the baking soda. Bring to a boil; reduce heat and let simmer for 5 minutes. Take off the heat and stir in vanilla extract. Serve warm.

CARAMEL PANCAKE SYRUP

Steps:

• Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat. Cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.