Instant Icecreams for kids!

The following is the recipe to make a sugary caramel syrup. It takes about 20 minutes to make this, or alternatively you can buy this from any super store. Whenever you need to serve soft ice-cream, get the whipped cream out of the fridge, put it in a cup, and decorate with the caramel syrup. You can ask the kids to either mix it thoroughly or just have it like strawberry sauce on vanilla ice-cream.
This has been my one of the favourite dessert, especially at those times, when you dont have anything around apart from a lump of jaggery or a spoon full of sugar.

Caramel Syrup:
Ingredients:

Large Stainless Steel Pot

2 Cups White Sugar

2 Cups Water

1/4 cup Corn Syrup

1/4 cup Maltose (Optional)

1/4 cup light caramel (Optional)
Steps:

1. In a pot, combine 2 cups sugar, 1 cup of water, and 1/4 cup Corn
Syrup. Reserve the other cup of water for later. Turn your stove to
“medium high.”

2. Bring the mixture to boil and place a lid on the pot for two
minutes. This will allow the steam created during boiling to wash the
sides of the pot.

3. Remove the lid and continue cooking until the sugar turns dark
amber / red. This will take about 10 to 15 minutes. When the sugar goes
from a golden colour to dark amber/red, it will happen very quickly, so
don’t leave the pot unattended.

4. If you notice that areas of sugar are turning darker quicker than
others, this means your heat is uneven underneath the pot. You can
rotate the pot to balance this out, or very gently swirl the sugar.

5. As the temperature approaches 195°C (about 400°F) have the lid to
the pot, two oven mitts and the reserved cup of water ready.

6. Once sugar has reached the temperature, or proper colour, remove
the pot from the heat and add the cup of water quickly and place the
lid over the pot. CAUTION! Adding water to hot sugar results in a lot
of sputtering and steaming. The steam and flying blobs of hot sugar can
burn, so use your oven mitts and stay back once you add the water.

7. Once the volcanic reaction has subsided, you can start stirring
the mixture. This will help dissolve the clumps of undissolved caramel.
The temperature of this liquid is still very hot!

8. Upon cooling to about 65°C you can add 1/4 cup of Maltose Sugar
(Maltodextrin) and stir until dissolved. This will help give the syrup
a thicker consistency the results in a silky texture when added to
drink. You can get maltodextrin at any home brew or wine making shop.

9. The light caramel syrup can be added to give your dark caramel a
sweeter taste. If the caramel has been over cooked, this will help
balance out the flavour. If you find the dark caramel syrup to have an
adequate level of sweetness you can skip it. Light caramel syrup is
made the same way as the dark version but you only cook it until it’s a
medium amber colour.

10. Store caramel syrup in glass bottle

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