HOW TO CARAMELIZE SUGAR
Sugar is caramelized when it is
melted into a clear golden to dark brown syrup, reaching a
temperature from 320 to 350 degrees F. The example here is a
To start, add some water to dry
sugar in a pot, stirring, until it reaches the consistency of
wet sand. The acid from added lemon juice will help prevent
recrystallization. Instead of using lemon juice, you could add
acidity with vinegar, cream of tartar or corn syrup. Always
start with a very clean pan and utensils. Any dirt or debris
can cause crystals to form around it.
Heat the pan over a medium flame. As
the sugar melts, you can wash down the sides of a pan with a
wet brush, which also prevents crystallization by removing any
dried drops of syrup that might start crystals.
As the caramel heats, it colors in
amber shades from light to deep brown.