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Caramelizing sugar is a term most often applied to melting sugar until it becomes a caramel color liquid. Caramelized sugar is simply a mixture of sugar and water cooked until it becomes syrupy and darkens, and reaching a temperature from 320 to 356 degrees F.

Learn how easy it is to caramelize sugar for topping your flans, making caramels, and other desserts. The technique varies on what you're using the caramel for, so care should be taken to note in your recipe what kind of caramel is called for. For example, the caramel needed for caramel candies is much less cooked than what's needed for spun sugar.

Always caramelize sugar in small batches, starting with no more than 2 cups of sugar. The  recipe below is for a small batch, as would be needed for a flan. IMPORTANT: A cook must have enough time to stand right by the pot as the process is going on.

Ingredients:

• 1 cup granulated sugar
• 2 tablespoons water
• Drop of fresh-squeezed lemon juice, optional

Equipment:  Always start with a clean pan and utensils, as any dirt or debris can cause crystals to form around it

• Heavy-bottom, high-sided saucepan
• Wood spoon or silicone spatula

Prepare Caramel: 

In a heavy-bottom, high-sided saucepan over low to medium-low heat, combine 1 cup sugar, water, and drop of lemon juice (the lemon juice keeps the mixture from hardening or crystalling). NOTE: I find that by maintaining a low heat on my stove, I have more control over the caramelizing process, as it is really easy to burn.

Cook, stirring constantly with a wooden spoon or silicone spatula, until sugar dissolves and mixture just begins to simmer. Sugar melts at about 320°F and will turn to a clear liquid at that temperature.

After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes.

When sugar reaches a uniform golden brown (light amber) color, immediately remove from heat and pour into individual ramekins or custard dishes, coating the bottoms evenly (tilt the dishes so that the caramel coats the bottom). Watch the changing of the color carefully, it can go past the light brown stage quickly and burn. NOTE: If you think it’s close to being done but are scared of burning it, you can take it off the heat and it will finish due to the residual heat.

Set aside and let cool. To stop the caramel from cooking, some recipes have you dip the bottom if the pot in ice water for 10 seconds.
 

Once the caramelizing process is complete, and if you will be making a caramel sauce and will be adding cream or another liquid, this should be done very carefully, as the liquid will hiss and sputter. Add the liquid at the edge of the pan, slowly, and stirring as it is added.