Homemade Treacle | How to Make Treacle | Dark Caramel Syrup Recipe
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- Опубликовано: 6 сен 2024
- Treacle, also popularly called as molasses/dark caramel/burnt sugar, treacle is made by caramelising sugar to produce a deep black, bitter-sweet thick syrup that is widely used to flavour and colour cakes, fruitcakes, puddings, tarts, sauces and marinades
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#ruchikrandhap #treacle #darkcaramel
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What a satisfying video. Not 5 mins of someone talking...straight to the video and the point with very helpful explanations to the changes, as sugar can be a pain in the a**. Thank you so much.
Thank you so much for your appreciation! Feels good to know that my video was to the point & helpful!
This is great, every other recipe ive seen calls for melted brown sugar
Thanks a lot! Hope you like it!
The combination of the immediate visuals, subtitles, and music in this video are fantastic. A zen experience. Simply wonderful!
Thank you so much for appreciating my work! So glad to know that you liked the video, thanks for stopping by!
My mummy loves your recipes and frankly I try your recipes too. Thankyou for sharing this. I'm glad I can now prepare this to add it in cakes 😊
Thanks a lot for your message! Happy to know that your mum and you like the cake!
This was lovely and with all the proper safety warnings too. Thank you.
Thanks for appreciating my work!
This is so nostalgic to me as I used to read a story book with treacle in it. Made my want to try and I was very young
That’s a lovely memory! I used to feel the same while reading Enid Blyton’s stories :)
Just tried this recipe, turned out as expected
Thanks for sharing 👍
Glad you liked it! Thanks for the feedback!
Loved this recipe. Thank you so much. Is this the one used in Christmas Plum cake recipes as this calls for burnt sugar syrup.
Yes it is :) happy to help!
I made mine and it turned out excellent by following your recipe and instructions, thank you ❤
Wonderful! Thanks a lot for letting me know!
Was it bitter?
Hi Shireen. Yours will be the 3rd recipe I'll be trying out. My first try the syrup turned back to sugar😂. The second try from a different recipe was ok but hardened upon cooking. I managed to reboil it and use it in my cake
My question is when i do the strand test, the sugar syrup is on the stove. Can i swtch it off while I'm waiting for the results? Want to make sure i don't overcook. Also can i just use this for fruit cakes without using molasses n such? Thanks
Hi Christina! Well, you can do the strand test repeatedly until you get the right consistency. I have never tried turning off the stove
Oh my god thank you so much other people would just reach there brown suger when im asking how to make brown suger thank you so so much
So glad you liked it!
Thank you sooo much!! This is the best recipie ive found 💜 i appreciate this💜💜
Thanks a lot for the feedback and appreciation!
@@ruchikrandhap 😊😊😊😊
Thank you so much for sharing this! I’ve been looking for it for a long time.
Glad I could help! Hope you like it!
Thank you for posting this. Need to know, when you added more sugar, you did stir it. Does it mean that the crystallising happens only until the initial sugar solution has dissolved and begun to brown. Please do reply. Thank you
The sugar will melt nevertheless and caramalize - you can shake the pan instead of stirring too. Do make sure that the heat is moderate so that the sugar melts uniformly
Thank you so much. Have moved countries and can't buy it here. Wonderful. Thank you.
You are very welcome!
Excellent Shireen. Thanks for sharing
Thanks a lot Cyn!! 💕
@@ruchikrandhap l
Thanks for the recipe ❤️ Also can we use this to make brown sugar?
I’m not sure, never done it but you could give it a try
Yes you can
This is so cool, I’m definitely going to try this.
Thanks! I hope you like it!
this is a beautiful video! thank you.
Glad you liked it! Thanks for appreciating my work, it really motivates me!
Well described.thank you.
Glad it was helpful!
Great. Can you also use sticky very dark brown sugar?
Not sure if that’s a good idea because sticky dark brown sugar is expensive and it may clump up a bit while caramalizing. So if regular sugar can do the job just as well, why bother with a more expensive variety? In the end you have to burn sugar, so…
pl explain why sugar is added in two batches , why not in one batch.
also pl explain purpose of adding lemon juice
The first batch is to achieve the desired colour and then we add the remaining sugar and cook it till syrup consistency. The citric acid in the lemon/lime will prevent crystallization of the syrup when it starts to cool
Wow that is awesome
Thank you so much!!
What’s the name of the soundtrack ? It’s so beautiful
It is called as 'Fresh Fallen Snow' - by Chris Haugen
Exactly like my mum used to make x
That sounds lovely! Thank you!
Thanks for this video, it's long I have been looking for this.
Please, I tried this and after it cools off it solidify. What will I do for it not to get blocked
Hi, I understand that it is tricky when it comes to knowing when to turn off the heat but don’t worry, you can just add 1/2 cup of water and reheat the mixture until it boils and forms a one string consistency
Very useful during this season..
Thanks a lot dear!
Awesome. I am happy to try this.
Thank you so much! Hope you like it!
Hi Shireen..hope u n Ur family is doing fine... compliments of the season.i made the treacle n after bottling it has turned hard...pls help to rectify it..thanx a lot for this recipe
Hi Love, Thanks a lot for your good wishes! Well, you can put it back in the pan, add a little water and bring it to a boil again. Pls check the string consistency and turn it off. Perhaps you overcooked it the previous time. It is a bit tricky..
Thank u so much Shireen .il try doing that...but the problem is how to remove it from the bottle as it has got hard...thanks once again
Wow..thank you for sharing☺️
My pleasure 😊
Very nice.. First time saw your video.. 😀😀
Can we use non stick pan to make caramel ?
Thanks a lot! You may but the sugar maybe a bit too abrasive and damage the pan
@@ruchikrandhap
Thank you 😀
Lov dis. Going 2 prepare. Tnx. Gb.
Thanks! Hope you like it!
No pointing fingers or tapping no unnecessary commentary 👍
Thanks a lot! Glad you liked my style of video making
Hi bae. I’ve just wonder if the finale product sweet or bitter
It will be bittersweet…
I can't thank you enough 💖💮
Happy to help!
To make a smaller qty of this, can we half the receipe ?
Yes you can
Hii blackstrap molasses lene ka sahi samay kya hota kyoki me subhah khali pet nahi le sakati or lunch se aadha ghanta pahle lena ho to me lunch nahi krti me directly 10-11am ko bhojan krti hue to kabh le sakati hue plz help me
Sorry this is not blackstrap molasses, this is homemade dark caramel syrup so I can’t help you with your query
@@ruchikrandhap ok thank you for replying me
Sugar used is 3 cups. what is the qty of total water used ,
Pls follow the recipe in the link given in the description box
Can I use this to make brown sugar?
I have never tried it so I'm not sure
Is the water that you first added cold or hot?
It is at room temperature. Pls check the recipe on my website for more details www.ruchikrandhap.com/homemade-treacle-how-to-make-treacle-dark-caramel/
Is it necessary for the sugar to be granulated?
Yes
Does it taste bitter. Mine tasted bitter.
Yes it has a bitter-sweet taste but if it is too bitter then maybe it got burnt too much
Thanks honey
(y)
Mam compulsory we want to add lemon juice
Yes that is to prevent crystallization
@@ruchikrandhap oh thank u mam shelf life for homemade black strap molasses mam
This is more like caramel syrup, black strap molasses is a by product of the process of making sugar. The shelf life for homemade caramel syrup is at least 6-8 months or more if you have prepared it hygienically
@@ruchikrandhap I prepared it mam and I add lemon juice good taste too mam thanks for the idea mam
The syrup turned hard on cooling down. What to do?
Looks like you overcooked it. If you have not yet bottled it you can add some water to the pan and reboil it till u get the correct consistency.
Ganito po ba yung sauce sa pancit tustado?
Please write your query in English, thank you!
Gr8
Thank you!
How long is the shelf life?
At least 6-8 months when prepared hygienically. Sugar is a natural preservative
Can I use glass bottle to store this?
Yes you can as long as it is a thick, food grade glass bottle
@@ruchikrandhap thanks
200 grm means 1 cup? 250ml
Yes...200 gm of white sugar is 1 cup
what is jaggery?
Jaggery is an unrefined sugar product made out of concentrating cane juice
Hi Shireen , what is the end product supposed to taste like?
Hi Crysel, it tastes intensely flavourful, bitter with a lemony tang as an after taste..
Hi
I have a doubt is this treacle tastes bitter??
Plz help
Yes, treacle will be bitter-sweet & delicious
@@ruchikrandhap Thank you so much
One more question,
After making it, I left it on the countertop for cooling, but it became hard.
Then I added some water to it and boiled it for the second time.
The consistency is fine now, but it's very bitter now, so will this make my cake bitter?
Yes the treacle will be bitter but it will taste good in the cake as you wont be adding much
This is molasses?
More like dark caramel. Molasses is an industrial byproduct
Is it bitter like treacle (molasses)? Contrary to your description above they are not in fact the same thing at all.
Yes I know that they are not the same. It is bitter sweet but industrial treacle is more intense in flavour and has a darker colour
Is it possible to use dark brown sugar?
I have heard about people using jaggery to make the syrup, but I haven't tried with dark brown sugar yet.
I use Cream of Tartar rather than lemon juice.
That's good to know, thanks! Will try it next time
എന്തിനാണ് രണ്ടാമതും പഞ്ചസാര ചേർക്കുന്നത്?
That is the process, one is for the caramel colour and the other is the actual sweet syrup base of the treacle
Your Kerala plum cake video has become private.
Yes it is no longer available