How to Caramelize Sugar

Used in a number of different desserts, caramel sauce is a common topping for everything from crème brûlée to leche flan. Sweet, rich and flavorful, this sauce is actually quite simple to make so long as you have the right materials and technique. Read the following article to learn how to caramelize sugar on your own stove in a matter of minutes. Choose either the wet caramelization method, which adds water, or the dry caramelization method, which only uses sugar.

EditSteps

EditWet Caramelization

Understand the wet caramelization method. The wet caramelization method involves dissolving sugar in water, then heating it until the water evaporates and the sugar browns.
- This method is often preferred by home cooks, as it is less temperamental than the dry method and it's easier to prevent the sugar from burning.
- The wet method takes longer than the dry method, but this can be a good thing as it allows more complex flavors to develop.

Gather your ingredients. To make caramel using the wet method, you will need two cups of white, granulated sugar, half a cup of water and a quarter teaspoon of lemon juice or cream of tartar.
- If you only require a small amount of caramel, you can half the quantities provided above: one cup of sugar, a quarter cup of water and 1/8 teaspoon of lemon juice or cream of tartar.
- Depending on the desired thinness or thickness, your ratio of sugar to water will vary. The thinner you want the sauce, the more water you should add.

Combine the sugar and water in a saucepan. Use a quality metal saucepan with high sides and a thick bottom.
- Cheap, thin-bottomed saucepans will often have hot spots that can burn the sugar and ruin your caramel.
- It is also better to use a saucepan made from a light colored metal, such as stainless steel, as this will allow you to see whether the caramel is browning properly.

Place the saucepan over a medium-high heat. Stir the mixture constantly with a wooden spoon or silicone spatula until the sugar begins to dissolve.
- To turn sugar into caramel, it must first dissolve or melt, which occurs at approximately 320 degrees Fahrenheit (160 degrees Celsius).
- At this point, the sugar syrup should be clear in color.

Add the lemon or cream of tartar. Add the the lemon juice or cream of tartar (which you should dissolve in a little water first) to the sugar syrup. This will help to prevent the sugar from recrystallizing.^[1]

Bring the sugar and water to a boil. As soon as the sugar has completely dissolved and the mixture begins to boil, you should stop stirring.

Reduce heat to medium and simmer for 8 to 10 minutes. You want the sugar syrup to be simmering, rather than boiling.
- Cooking times will vary according to proportions of water to sugar, different stove tops and other factors.
- Therefore, when you caramelize sugar it's best to use the color of the mixture as your guide.

Do not stir. It's important that you avoid stirring the mixture as the water evaporates and the sugar begins to caramelize.
- Stirring will only incorporate air into the mixture and reduce the temperature of the syrup. This can prevent the sugar from browning properly.
- In addition, the hot caramel will simply stick to the spoon or spatula, and this can be very hard to clean off.^[2]

Watch the color. The best way to gauge the progress of your caramel is to watch the color very closely. The mixture will turn from white to a light golden color to dark amber. This can happen very quickly so avoid leaving your pot unattended! Burnt caramel is inedible and have to be thrown away.
- Don't worry if the dark amber color only seems to be developing in patches. All you need to do is gently lift the pot by the handle and swirl the contents to distribute the color.
- It is also important to refrain from touching or tasting the caramel as it cooks. The caramel has usually reached a temperature of around 340°F at this point, and will burn the skin.

Know when the caramelization is complete. Watch the mixture closely until it reaches a uniform rich, brown color. When the entire contents of the pot reach this even tone and are slightly thickened, you know the caramelizing process is done.
- As soon as the caramel reaches the desired color, remove it from the heat immediately.
- If you leave the caramel too long it will turn almost black in color and have a burnt, bitter smell. If this happens, you will need to begin again.

Stop the caramelization process. If you want to ensure the cooking process stops and the sugar doesn't burn from the residual heat in the pot, place the bottom of the pot in ice water for approximately 10 seconds.
- However, if you have taken the pot from the stove too early, you can just leave the caramel to sit for a minute and it will continue cooking.

Use caramelized sugar on dessert immediately. Use your caramel to top a flan, to make caramel candies or spun sugar, or simply drizzle it over ice cream!
- Caramel hardens very quickly after it cools down. If you wait too long to use it on your dessert, it could be too stiff to pour or spread.
- If this happens, simply place the saucepan back over a low heat and wait for the caramel to liquefy again. Swirl the pan rather than stir.

EditDry Caramelization

Understand the dry caramelization method. The dry caramelization method involves heating sugar on its own until it liquefies, then caramelizes.
- The sugar is able to liquefy due to it's high water content. As the sugar is heated, this water is released.
- This method is most often used by candy makers and is faster than wet caramelization.

Add sugar to a heavy-bottomed saucepan. Add an even layer of white granulated sugar to a light-colored, heavy-bottomed saucepan or skillet.
- As this method requires no other ingredients, the exact quantity of sugar is unimportant.
- Go for one or two cups, depending on how much caramel you need.

Heat the sugar over a moderate heat. Watch the caramel closely as it heats - it should begin to liquefy around the edges, turning from a clear liquid to a golden brown color.
- As the sugar begins to brown, use a silicone spatula or a wooden spoon to move the liquefied sugar from the edges of the saucepan to the center.
- This will ensure the sugar on the outside doesn't begin to burn before the sugar on the inside has melted.
- If you have a very thick layer of sugar in the saucepan, be careful that the sugar at the bottom of the pan doesn't begin to burn before you realize.

Deal with any lumps. The sugar will probably melt unevenly, so don't worry if it looks lumpy in some parts, but is liquid in others. Just lower the heat and continue to stir. This will ensure that the caramel doesn't burn as you wait for the stubborn lumps to melt.
- It doesn't matter if you can't get all of the lumps to melt - you can easily strain your caramel afterwards to remove them.
- Be careful not to overstir the caramel either - if you do, the sugar may start to clump up before it has a chance to melt.
- Don't worry though. If this happens, just turn the heat to very low and refrain from stirring until the sugar begins to melt again.^[3]

Watch the color. Carefully watch the caramelizing sugar until it reaches exactly the right color - no more no less. Perfect caramelized sugar should be a dark, amber color - almost the color of an old copper penny.
- You will know your caramel is finished when it is just past the smoking point. If you take it off before it smokes, it will be slightly undercooked.
- You can also gauge if your caramel is done by the smell - it should be deep and rich smelling, with a slight nuttiness.

Take the caramel off the heat. Once your caramel hits perfection, don't waste any time in removing it from the heat. Caramel can go from perfect to burnt very quickly, and burnt caramel is bitter and unusable.
- If you're using the caramel for a flan or crème caramel, you can pour the caramel directly from the saucepan into the molds.
- If you're making spun sugar, it's important that you stop the caramelization process by dunking the bottom of the saucepan in ice water. Otherwise the residual heat from the saucepan could burn the caramel.
- If you're making a caramel sauce, immediately add butter or cream to the caramel. This will stop the caramel from cooking and create a wonderfully creamy topping for ice creams and desserts. Just be careful, as the molten caramel can splatter when the dairy is added.

Finished.

EditTips

Use the lowest heat settings that still allow the sugar to caramelize. This gives you the greatest control and helps prevent overcooking or burning.

When you make caramelized sugar, it goes from done to burned very quickly. Keep a close eye on your caramel mixture, and when it's done (or close to done) remove from heat immediately.

Add a small amount of lemon juice to your water and sugar mixture. It will give it a subtle flavor, and it helps prevent the caramel sauce from hardening.

EditWarnings

Caramelizing sugar requires your full attention. Don't cook other things that require your time or attention at the same time, or it's likely that your caramel will burn.

Don't cook with a pot that isn't thoroughly clean. Any remaining debris on the pot bottom can cause crystallization.

Caramelized sugar can reach very high temperatures and can burn your skin if it splashes. Consider wearing oven mitts and a long-sleeved shirt as you work, or have a bowl of ice water nearby that you can dip your hand into if it gets burned.