I got a bottle of this stuff the last time I was in Israel: it's a pretty thin deeply caramelized syrup. It delicious in bbq sauces, meat stews, and various kugels. It's also a super glaze on challah and chicken.
Anyhow, I've tried a thousand times to make the stuff. Basically, I just added a bunch of sugar to a pan and caramelized it. The problem is: EVERY SINGLE time, once the syrup cools, it's turns hard as stone. Deep golden brown stone that is, but stone none the less. Think gorilla glue. How do I get it to stay a nice pourable, (storable,) liquid? Adding oil hasn't helped - it just turns to stone under the oil.
Thanks!
Pinny
Anyhow, I've tried a thousand times to make the stuff. Basically, I just added a bunch of sugar to a pan and caramelized it. The problem is: EVERY SINGLE time, once the syrup cools, it's turns hard as stone. Deep golden brown stone that is, but stone none the less. Think gorilla glue. How do I get it to stay a nice pourable, (storable,) liquid? Adding oil hasn't helped - it just turns to stone under the oil.
Thanks!
Pinny