Chestnut and chocolate terrine

Light caramel

Recipe taken from I Know How to Cook

Preparation: 40 minutes

Cooking: 1 hour

Serves: 6 people


1 kg (2¼ lb) white sugar, caster or granulated


Pour 250 ml (8 fl oz) water into a large, clean pan. Add the sugar and place over a low heat, stirring, until the sugar dissolves. Increase the heat and boil without stirring, observing closely until the syrup reaches the desired temperature or stage required for the recipe.

To check the consistency using your fingers, remove a small quantity of syrup with a teaspoon, dip your fingers in cold water and immediately into the syrup on the spoon to check the consistency. When the correct temperature has been reached, remove the pan carefully from the heat and stop the cooking by adding one or two drops of iced water to the pan.

All the water has evaporated and the sugar is starting to caramelize, light gold.

For light caramel, the correct temperature is 155 – 165°C (311 – 329°F).