How to Make Caramel / Caramelized Sugar

Sugar is the only ingredient in a dry caramel.

Used as a coloring or flavoring, caramel or caramelized sugar makes a wonderful addition to many recipes including caramel sauce, flan, bread pudding and fish. While the caramelization process seems simple -- it involves heating sugar -- there are numerous difficulties that can arise. The most important concern is knowing when the caramel is done. Most beginning and intermediate cooks produce undercooked caramel. The secret to being able to tell when the caramel is done lies in its color. The ideal color should be similar to that of an old penny.

Things You'll Need

• Large Bowl
• Ice
• 1 cup sugar
• Large pot
• Spatula
• White plate

Instructions

1. Fill a large bowl with ice about half full. This bowl serves two purposes. First, if any caramel splatters on your hand, dunk your hand immediately in the bowl to avoid a nasty burn. Second, it will be used as an ice bath to stop the caramelization process.

2. Put the sugar in a large pot and smooth it out so that forms an even layer. Use a large pot even if it seems unnecessary for the small amount of sugar. The sides of the pot will help reduce spatters. If this is your first time making caramel, do not be surprised by the liquid in the pot. Sugar releases a lot of water as it cooks. The water will boil off as the sugar caramelizes.

3. Heat the pot on medium heat. When the edges begin to turn brown, use a spatula to drag the browned sugar to the center of the pot. Do not stir the sugar, merely coax it toward the center of the pot. Continue this process to keep the edges from burning.

4. Test a bit of the caramel once you see it turning a dark amber color. Drop a bit of the caramel onto the white plate to judge the caramel's true color. Caramel often looks darker in the pot than it actually is. If the color is too light, continue cooking the sugar.

5. Remove the caramel from the heat once it has turned a dark amber color and has started to smoke. Place the pot in the ice bath to keep the caramel from becoming over-cooked.

Tips & Warnings

• If the sugar becomes lumpy as it caramelizes, that means either the heat on the stove is too high or you're stirring the sugar. To correct this problem, reduce the heat to low and use the spatula less.

• If you burn the caramel, toss it and start over. It's impossible to correct burned sugar.

• To clean the pot and spatula, fill the pot with water and drop the spatula in the pot. Boil the water in the pot for five minutes. The hot water will release the caramel stuck to the bottom and sides of the pot.

References

• David Lebovitz; How to Make the Perfect Caramel; January 2008
• "The Art and Soul of Baking"; Sur La Table et al.; 2008
• David Lebovitz; Ten Tips for Making Caramel; January 2008