poured onto a silpat, where it will solidify like brittle Then, once it is cold, wrap it in plastic wrap and crush it with a rolling pin Keep the crushed caramel in an airtight container with some packets of silica gel, a strong dessicant, at room temperature Use for sprinkling on ice cream or whipped cream or to add texture to a dessert Caramel keeps forever; no bacteria will grow in the very sweet and water-free environment JACQUY’S TAKEAWAYS >> Once the caramel is poured out of the pan, fill the pan with water and put it on a medium flame The hot water will clean the caramel off the pan Do not even spend a second scrubbing the caramel stuck on the side of the pan —just let it melt away in the water >> When making caramel you can make any quantities that you desire following the 3:1:1 rule—3 parts sugar, 1 part water, and 1 part corn syrup For example, 450 grams of sugar for 150 grams of water and 150 grams of corn syrup It is a great way of remembering it and might help you out someday if you do not have your recipe book with you: 3:1:1 ... desire following the 3:1:1 rule—3 parts sugar, 1 part water, and 1 part corn syrup For example, 450 grams of sugar for 150 grams of water and 150 grams of corn syrup It is a great way of remembering it... The hot water will clean the caramel off the pan Do not even spend a second scrubbing the caramel stuck on the side of the pan —just let it melt away in the water >> When making caramel you can... grow in the very sweet and water-free environment JACQUY’S TAKEAWAYS >> Once the caramel is poured out of the pan, fill the pan with water and put it on a medium flame The hot water will clean the caramel off the