Alright. Persuaded by Stef, a reader who is sweet enough to have dropped a few comments in the past (I lerv comments!), I have decided to give Nick Malgieri and his %$#!@*@!!! caramel recipe another go.
So I mixed 1/2 cup of sugar with 1 teaspoon of water, plonked it on the heat and DID NOT STIR. As it did the last five times I tried this, the damn thing crystallised into a layer of lumpy rock sugar. But I stood firm, I DID NOT STIR. After the sun went down (okay, I exaggerate, but it was a looong time), finally some bits of the sugar started melting. But it melted unevenly, and by the time all of it turned to liquid, some parts had turned a dark, scary brown. When it was safe to finally give it a good swirl, the overall colour was a dark amber (see pic).
Yes, I succeeded in making a sugar syrup alright, but the colour was too dark, and the flavour a little too burnt.
So. Does this mean that I have maligned Mr Malgieri? No! If stirring is strictly prohibited during this process, why didn’t he say so in the book? Plus! Between this gruelling method and say, just about any other caramel recipe known to man, I’d go for the latter. Why? Because I’m no sucker for pain! I wanna make my caramel and not have a few years chopped off my lifespan!
Therefore, I rest my case. Mr Malgieri is guilty of gross indecency for inflicting such abject pain to me, not to mention the hundreds of sugar canes whose lives were wasted on failed experiments.
Crummb 2, Malgieri 0