Pineapple Caramel

1

Caramelize

Heat a pan over medium heat and add only the pineapple, stirring constantly until it turns golden brown

Then, gradually add the indicated amount of water, stirring always to dissolve the pineapple

The ideal proportion is one-quarter cup of water for every cup of pineapple

Remember that the longer you cook, the thicker the syrup will be

2

Fine Thread

Place a cup of pineapple and half a cup of water in the pan and let it simmer for 17 minutes

Remove a small amount, let it cool, and use your thumb and index finger to lift it away from you

It's ready when a fine, firm thread forms

3

Thick Thread

Let the syrup thicken a bit more than for the fine thread

Remove a small amount, let it cool, and use your thumb and index finger to lift it away from you

It's ready when a thick, resistant thread forms

4

Soft Ball

Let the syrup simmer for only eight minutes

Use a spoon to scoop up some of the syrup and place it in a cold water bath

It's ready when, when removed from the water, it forms a soft ball that loses its shape

5

Hard Ball

Let the syrup simmer for 13 minutes

Scoop up some of the syrup and place it in a cold water bath

Use your fingertips to remove it from the water and shape into a ball

It's ready when the ball retains its shape

6

Roll and Honey

Roll is when the syrup, after five minutes of boiling, falls in threads forming a ball at the end

Honey-like consistency is achieved when the syrup starts to thicken and, when stroked with your fingers, has a similar texture to honey.