Mastering Caramel
Turning granulated sugar into caramel is about temperature control and patience. Once the sugar begins to melt, the water evaporates and the molecules break down into the deep, complex notes that define the foundation of countless desserts.
Commit to the pan
Do not walk away from the stove. The sugar will look unchanged for several minutes, then liquefy and color rapidly.
- heavy-bottomed stainless steel saucepan
- heat-resistant silicone spatula
- pastry brush
What goes in.
- 1 cupgranulated white sugar
- 1/4 cupwater (optional for wet method)
Managing the carry-over heat
Sugar continues to cook even after you take it off the heat. Pull the pan from the burner when the color reaches deep honey; if you wait until it is dark amber, it will be burnt by the time you pour it.
The method.
Prepare the pan
Place the sugar in the center of a clean, heavy-bottomed pan. If using the wet method, pour the water over the sugar until evenly moistened.
Apply heat
Set the burner to medium. If using the wet method, stir gently until the sugar dissolves, then stop stirring completely to prevent crystallization.
Clean the sides
As the sugar bubbles, use a damp pastry brush to wipe down the inside walls of the pan to prevent sugar crystals from forming and falling back into the liquid.
Monitor the color
The liquid will transition from clear to straw, then to a rich copper. Swirl the pan occasionally to ensure the color is uniform.
Terminate the cook
Remove the pan from the heat immediately when it smells toasted and looks like a dark new penny. Carefully pour the caramel onto a parchment-lined sheet or into your mold.
Other turns to take.
Salted Caramel
After removing from heat, carefully whisk in a knob of cold butter and a splash of heavy cream, followed by a pinch of sea salt.
Dark Caramel
Cook the sugar ten seconds longer for a more bitter, pronounced char, ideal for balancing intensely sweet desserts.
When it doesn't go to plan.
Use a stainless steel pan rather than non-stick; it allows you to see the true color of the sugar.
If crystals form on the sides of the pan, do not scrape them into the syrup or the entire batch may turn gritty.
Place the hot saucepan bottom in a bowl of ice water for a few seconds to stop the cooking process instantly.
The ones that keep coming up.
Why did my caramel turn into a solid, grainy mass?
Crystallization occurred, likely because the sugar was stirred too much while boiling or impurities were introduced to the pan.
How do I clean the sticky, rock-hard sugar out of the pan?
Fill the pan with water and bring it to a boil. The hardened sugar will dissolve completely, making the pan easy to wipe clean.
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