Awarded cooking sugar with water in a small saucepan or, much more comfortable in a jar in the microwave. In both cases we obtain different types of syrup according to the duration of cooking. When the sugar has disappeared in the water, because it dissolves when heated, and the mixture begins to boil, we have a syrup or light syrup, which is always used to get drunk biscuits. By following what we get cooking syrup is called a thread about loose, then syrup is thicker than almost Ilama strong thread. Then syrup to soft ball point, then almost hard ball. Finally, if we let all the water evaporate would get candy, and if baken longer, the caramel would burn us and throw it away.
SOURCE: Cristina Galiano.
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