Store homemade syrup for up 1 month refrigerated. Best for storage is a glass bottle for easy pouring, or a glass mason jar. The flavor stays pretty constant over time, and it may last for even longer.
*Demerara Syrup Can Be Made In A Pot Over Low Heat On Stove Top
The weather is turning cooler and the drinks are getting darker. This means you need this homemade Demerara Syrup in your fridge. Demerara Syrup is a simple syrup made with Demerara sugar instead of white sugar for a richer flavor. It only takes a few minutes to make and uses 2 ingredients!
Demerara is a type of raw, unprocessed sugar made directly from sugar cane, with a natural toffee flavor that it brings to the finished syrup. The sugar itself is tan in color with a crunchy texture. A nice bonus of having the sugar on hand is that you can use it to rim your cocktail glass!
If you don't have Demerara sugar, try out my Caramel Syrup recipe that will make a similar-flavored syrup with white sugar. If you're looking for more info on cocktail syrups, check out my in-depth post, How to Make Simple Syrup. Or, you can make some of your own flavored syrups with my syrup recipes here: Homemade Syrup Recipes.
Hint: Add a label to your bottle to easily organize your storage, and to remember the date you made it! I love this little pocket label maker that works with my phone to label syrup bottles.
You can make this syrup without heating it by combining the Demerara sugar and water and shaking them up, but it will take a long time for the crystals to dissolve. Personally, I do always heat my simple syrup, for reasons I go into in my How to Make Simple Syrup post.
You begin as you would for cacio e pepe, by toasting freshly cracked pepper in a dry pan over medium-low heat. The key here is the aroma; you want to unlock the fruity aromas that are bound up deep within all dried spices.
Braising is a low and slow cooking method that yields tender delicious meats and vegetables. Braising starts by searing meat and or vegetables until they are brown, covering in liquid, and then cooking slowly using low heat.The liquid that you choose will have a big impact on the flavor of your finished dish. Common braising liquids include broth, wine, beer, and juice.
To make a pan sauce by deglazing, start with the pan over low-heat. Add a pat of butter and a glug of wine. Then simply stir until the wine is reduced, and most of the caramelization has become unstuck from the pan. Spoon this over your main dish, and any weeknight dinner will feel like a special occasion.
Poaching is a gentle technique that involves cooking a protein, vegetable, or fruit in liquid over medium heat. Poaching is done at a much lower temperature than boiling, resulting in a more tender final product.
Made on the stovetop, stirring over low heat prevents the eggs from scrambling. Once fully cooked it can be used in a variety of ways from filling mini tart shells to canning for use later in the year!
Cool the sauce completely and store it in the fridge in an airtight container for up to 2 weeks. Serve at room temperature or warm. You can reheat the sauce in the microwave on 50% power stirring every few minutes. Or reheat in a saucepan on the stovetop over low heat.
Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until bacon is lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer bacon as cooked to paper towels to drain.
Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle Demerara sugar over bacon and cook over low heat, turning occasionally with tongs, until sugar is dissolved, caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize), and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to brown paper to cool.
Method: In large saucepan, bring apple, lime, and lemon juices to simmer over medium heat. Add cinnamon and ginger. Stir continuously. Do not allow to boil. Add sugar to taste. Once concoction is well mixed and hot, add gin. Return to a hot temperature and put into a pitcher or dispenser. Garnish batch with lemon wheels. Garnish individual mugs or cups with cinnamon stick and star anise.
Method: Fill a footed Irish coffee mug with hot water to preheat it, then empty. Add Irish whiskey, Mr Black and simple syrup directly to the warmed glass; top with fresh, hot coffee until the glass is nearly full (about 4 oz). Top with a collar of the whipped heavy cream. Serve hot.
Method: Add cinnamon, anise, cloves to heavy bottom pot and toast over medium high heat. Slice oranges. When spices begin to smoke, lower heat to medium. Add wine, orange liqueur or Port wine, brown sugar and honey, orange slices and continually stir to combine and dissolve sugar. When mulled wine begins to slightly bubble reduce to low and cover. Taste for sweetness. Pour onto preheated mug. Garnish with orange zest wrapped skewered cranberries and cinnamon stick.
Annette, While your syrup is heating, put on a kettle of water to boil. Shortly before the candy is ready, pour the hot water into a large bowl. If your candy starts to thicken and harden too quickly, you can dip your pot into the bowl of water to warm it and soften it a bit. Just be careful not to get any water into the candy.
To candy the orange wedges, start by boiling them for roughly 2 minutes. Transfer the slices to an ice bath, discard the water and chill the oranges. Add your demerara simple syrup to a saucepan on medium-low heat, then add the chilled orange slices to simmer for one hour. Stir every 15 minutes to coat them evenly in the syrup. Remove oranges from the pan and let them cool on a wire rack. Coat them in brown sugar before completely drying and serving.
To make this creme brulee, I made its custard base on the stovetop, baked it in the oven in a water bath, and then broiled it to make its caramelized sugar topping. Luckily, my new Café Appliances range was up to the job.
Made from sugarcane, demerara is a light amber color with a medium-coarse grain and flavor profile that evokes notes of molasses, caramel, and toffee. It is often used as a garnishing sugar to add crunch to muffin tops and cookies, but can also be simmered down into demerara simple syrup for making cocktails and mocktails.
Aside from being fast and easy to whip up, this rich demerara syrup can also be flavored in various ways by adding dried herbs or spices. Try jazzing things up by adding a vanilla bean, whole cloves, bark cinnamon, star anise, or whole cardamom pods.
We love this homemade caramel sauce over our pumpkin cheesecake, vanilla ice cream, over baked apples, and the mini cheesecakes I will post later this week, and everything we can possibly put caramel over ;).
This was perfect! Most delicious salted caramel! I used 1/2 tsp Himalayan pink salt and salted butter (I never keep unsalted butter). Poured over vanilla ice cream over top homemade pumpkin pie for our Christmas dessert.
Hi Natasha, happy holidays to you and your family ???I made this caramel sauce and is very delicious ?.I have one question, it took about 20 minutes to get the sauce thick.I was wondering should I start with medium heat and when it starts to bubble, should I go to low heat and let it simmer for 6 to 9 minutes?
Thanks for sharing this recipe. I never knew it was so easy to prepare caramel sauce. I made it for the mini cheese cup cakes. I did not read the instruction properly and used complete amount of heavy cream since i did not have half and half. My caramel sauce is pretty thick. I was able to melt it by cooking on the stove. My question is, can i always heat it up before using or is that a bad idea and do you recommend tossing this and creating a new batch. I did warm up the caramel sauce and added it on the cheese cupcakes. I hope that does not spoil the taste.
Hi Natasha,I made the caramel sauce for the mini cheese cakes and I followed your instructions exactly and I used the exact ingredients. While the sauce had a delicious flavour, it was rather runny, dripping over the sides of the little cheese cakes. Perhaps a recipe that is thicker would work better. I cooked my sauce on medium heat for 9 minutes, took it off the burner and poured it into a jar. When it was cool i put it in the fridge overnight. I poured a tablespoon on each mini cheese cake and returned them to the fridge but the sauce remained thin.Joanie Lee
Hi Stacy, make sure to use the same kind of sugar listed n the recipe. Also, a grainy appearance can be due to overcooking or undercooking. To fix that consistency, try reheating it before serving. Also, it normally does thicken up when it cools and especially when refrigerated so I like to warm it up slightly before serving.
It was very easy to make but I think I overcooked it a bit because it got quite thick after taking it off the heat. I timed it for 9 minutes after it started to simmer. Is there any way to loosen it now?
So we just needed a way to invert enough of the sugar without changing the flavor. After some research, we landed on prolonged exposure to heat. Simmering the syrup for 10 minutes, instead of merely bringing it to a boil, inverted enough of the sugar without affecting flavor.
Here's our method: Bring 2 cups of granulated sugar and 1 cup of water to a simmer in a medium saucepan. Continue to simmer the syrup, covered, for 10 minutes, and then let it cool completely. The syrup can be refrigerated for at least two weeks without crystallization.
Place all ingredients in a medium pot over medium heat, stirring until sugar has fully dissolved. Bring syrup to a slight boil, reduce heat to low, cover with a lid and let simmer at low for 45min. Remove from heat, let chill to room temperature, and then strain into a storage safe container.
1. Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes. 2ff7e9595c
Comments