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.
Check out Linda's
Butters, Condiments, Sauces, Relish & Jelly Recipes
for more great ideas.
How To Caramelize Sugar
Recipe Type:
Condiments and Sauces,
Sugar
Yields:
serves many
Prep time: 10 min
Cook time: 10 min
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).
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.
NOTE:
Boiling times will vary according to different stove tops and other factors.
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.
Photos showing stages of the caramelizing process:
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Stage 1 |
Stage 2 |
Stage 3 |
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Stage 4 |
Stage 5 - Done - Remove from heat immediately.
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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.
