It depends to recipe to recipe..But ideally for 1 kg plum cake batter u can add minimum 15-18 gm of black jack.You can increase the quantity if you are not adding any caramel colour in the recipe.
How to understand that we have reached the black caramel stage. (during caramalisation process). can we identify by colour or by smell or taste..pl give more clarity
You can check with sugar thermometer.190°c -200°c is ideal temperature of black jack ,once the sugar reaches to that stage continue cooking for around 8-10 mins,it will be ready. Second technique without a thermometer is you need to see the colour and taste..Colour will be completely black and it will taste very bitter,this is the reason we add very little in any recipe.It needs heavy fat dairy to balance out.
You can store for months,I would suggest you to keep on room temperature in a airtight jar.If you keep it in fridge it will spoil fast because of moisture and secondly it will harden up because of more cold temperature in the fridge..
No not at all ,it will be thick like a sauce...You need to keep on cooking the sugar once it will turn into dark caramel by adding water after every 5 mins .Continue cooking with water for around min 30-35 mins...You can use these kind of caramel in plum cakes and other recipes for many months without spoilage...I personally use it ..
@THECARDAMAN i see , i think adding water is the key and must be hot water , because i added not boiled water , all freez and soldite like solid , but now i tried adding boiled water it works well , thank you
Normal water is also fine ,but be very careful while adding water ,it splits out... Please like and subscribe my channel if you are happy with the recipe and reply.
good explanation and presentation.
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Wonderful recipe and knowledgeable chef
Waiting for your next recipes chef
Thank you
I would suggest to prepare a video, to show the temperatures with thermometer at various stages of caramalisation
Thank you for your suggestion..Will do in future videos..
Hi Chef How much black jack should be added for 1.kg plum cake batter?
It depends to recipe to recipe..But ideally for 1 kg plum cake batter u can add minimum 15-18 gm of black jack.You can increase the quantity if you are not adding any caramel colour in the recipe.
pl suggest the which type thermometer is best and its price, for home purpose.
Wilton Candy Thermometer www.amazon.in/dp/B001689LAK/ref=cm_sw_r_awdo_193HMKVWBT9YG753T4NA
pl clarify. which type is used in plum cakes. is it Dark caramel/black caramel/burnt caramel.
U can use black caramel in plum which is known as black jack or burnt sugar.
How to understand that we have reached the black caramel stage. (during caramalisation process). can we identify by colour or by smell or taste..pl give more clarity
You can check with sugar thermometer.190°c -200°c is ideal temperature of black jack ,once the sugar reaches to that stage continue cooking for around 8-10 mins,it will be ready.
Second technique without a thermometer is you need to see the colour and taste..Colour will be completely black and it will taste very bitter,this is the reason we add very little in any recipe.It needs heavy fat dairy to balance out.
How many days cn I store it in fridge
You can store for months,I would suggest you to keep on room temperature in a airtight jar.If you keep it in fridge it will spoil fast because of moisture and secondly it will harden up because of more cold temperature in the fridge..
Thank you for your quick response
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Sorry for asking too many questions.. When sugar is cooked at 200 deg C. for 10 min.
will not the sugar get burnt
No it won't .And u can keep on adding Little amount of water once the sugar is getting more thicker and darker..
Then it will be hard like Metal after its cool down !!! What is the solution ? !!
No not at all ,it will be thick like a sauce...You need to keep on cooking the sugar once it will turn into dark caramel by adding water after every 5 mins .Continue cooking with water for around min 30-35 mins...You can use these kind of caramel in plum cakes and other recipes for many months without spoilage...I personally use it ..
@THECARDAMAN i see , i think adding water is the key and must be hot water , because i added not boiled water , all freez and soldite like solid , but now i tried adding boiled water it works well , thank you
Normal water is also fine ,but be very careful while adding water ,it splits out...
Please like and subscribe my channel if you are happy with the recipe and reply.
I wish I could hear what you're saying, but the music is a bit too loud.
Thank you for ur suggestion.. Will keep this in mind in next video. You can also check the description for exact temperature of sugar.