Okay, so I’ve been seeing this “candi gauff” thing floating around, and I was like, “What the heck is that?” It looked kinda cool, and I’m always up for trying something new in the kitchen, so I decided to give it a shot. Spoiler alert: it wasn’t as easy as some of those fancy videos make it look!
My “Candi Gauff” Adventure Begins
First things first, I needed to figure out what this thing even was. I did some digging, and it turns out it’s basically like a waffle, but with a caramelized sugar coating. Sounds delicious, right? Well, it is, but getting there took some, uh, experimentation.
I found some recipe, but they were all kinda vague. Most were like, “Just melt some sugar and dip your waffle in it!” Yeah, easier said than done, my friends.
Attempt #1: The Sugar Disaster
- I grabbed a regular waffle, you know, the frozen kind you pop in the toaster.
- I put some sugar in a pan and started heating it up.
- It started to melt…and then it turned into this hard, brown, burnt mess. Seriously, it was like volcanic rock.
- My waffle just sat there, looking sad and un-caramelized.
So, yeah, that was a fail. The sugar was definitely not my friend this time around. I think I heated it up way too fast. Lesson learned: low and slow is the way to go with sugar.
Attempt #2: Getting Closer
- This time, I used a lower heat setting on my stove.
- I added a tiny bit of water to the sugar. I read somewhere that this helps it melt more evenly. Don’t quote me on that, though, I’m no scientist.
- It took FOREVER. Like, seriously, I was standing there stirring this sugar for what felt like an eternity.
- Finally, it started to turn that nice golden brown color I was looking for.
- I dipped my waffle in, and…it kinda worked!
It wasn’t perfect, though. Some parts of the waffle had a nice, crispy sugar coating, but other parts were just…sticky. It was definitely edible, though, and tasted pretty good!
Attempt #3: Almost Success
- Used the low-heat and water-in-sugar.
- Stirring the waffle for long time like Attempt#2.
- I think the heat is still higher than expected.
- I dipped my waffle in, and…It looks good!
The color is good and waffle had a nice, crispy sugar coating. But it’s easy to stick with the pan. I spent a lot time to clean my pan.
Attempt #4: Almost There…
- I changed a pan.
- Used the low-heat and water-in-sugar.
- Stirring the waffle for long time like Attempt#2.
- I dipped my waffle in, and…It’s Great!
The key is using a new pan, and you should choose a “Non-stick pan”.The sugar was a bit hard to clean off, so I ended up soaking the pan for, like, a day.
So, that’s my “candi gauff” journey. It was a bit of a rollercoaster, but I finally figured it out, sorta. I wouldn’t say I’m a pro at it yet, but hey, at least I can make something that resembles a candi gauff now! If you’re gonna try this, just be patient, and don’t burn your sugar like I did. Good luck!
