Categories:Candy Hints & Tips Caramel Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipe Cooking Lessons - Cooking 101 Sugar Hints & Tips
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 340 to 350 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 are 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.
Caramelized Sugar Recipe – How To Caramelize Sugar:
Photos showing stages of the caramelizing process:
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.
High Altitude Cooking:
Water boils at lower temperatures at higher altitudes. At sea level, the boiling point of liquids is 212 degrees F., but for every 500 feet above sea level, the boiling point decreases by 1 degree F. due to less resistance on surface molecules. For example, at 5,000 feet, water boils at 202 degrees F., which is 10 degrees less than at sea level. The lower the boiling point, the quicker evaporation occurs.