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Caramel is a popular sauce used in many desserts, from Crème Brulee to flan leche. With a sweet, fatty and delicious taste, this sauce is really simple to make if you use the right ingredients and techniques. Read this article to learn how to beat caramel at home in just a few minutes. You can choose the wet caramel method, which adds water, or the dry method, which uses only sugar.
Steps
Win Sugar Caramel with Water
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Prepare materials. To beat caramelized sugar with water, you’ll need 2 cups of granulated sugar, half a cup of water, and 1/4 teaspoon of lime juice or tartar powder.
- If you only need a small amount of caramel, you can halve the amount of the ingredients listed above: 1 cup sugar, 1/4 cup water, and 1/8 teaspoon lemon juice or tartar powder.
- Depending on how thick or liquid the caramel is, you can adjust the ratio of water and sugar. If you want a liquid caramel sauce, you should add more water.
Put sugar and water in a saucepan. Use a good metal pot with a high wall and a thick base.
- Cheap, thin-bottomed saucepans will often heat unevenly, which will burn the sugar and ruin the caramel.
- You can also use a saucepan made from a lighter metal, such as stainless steel, as this will help you test the browning of the caramel.
Place the saucepan on the stove over medium-high heat. Stir the mixture continuously with a wooden spoon or a silicone spatula until the sugar begins to dissolve.
- To break the sugar into caramel, the sugar must first melt, usually at 160°C.
- At this point, the sugar water will be transparent.
Add lemon juice or tartar powder. Add the lime juice or tartar powder (you need to dissolve the powder in a little water first) into the sugar water. This is to prevent the sugar from recrystallizing. [1] X Research Source
Boil sugar and water. As soon as the sugar is completely dissolved and the mixture begins to boil, you should stop stirring.
Turn the stove down to medium heat and cook for an additional 8 to 10 minutes. You need to allow the sugar water to bubble up instead of coming to a full boil.
- Cooking time will vary depending on the amount of sugar and water, the type of stove, and other factors.
- So, when you win the lane, it is best to observe the color of the mix to continue or stop.
Do not stir the mixture. It’s best to avoid stirring the mixture as the water evaporates and the sugar begins to caramelize.
- Stirring will add more air to the mixture and lower the temperature of the sugar water. Prevents sugar from turning brown properly.
- Besides, the hot caramel will stick to the spoon or spatula and be difficult to wash off. [2] X Research Source
Observe color. The best way to gauge the caramelization process is to look closely at the color. The mixture will turn from white to light yellow to dark brown. This phase happens very quickly, so you need to keep an eye on it. Because the caramel is burnt, it is inedible and must be thrown away.
- Don’t worry if you only see a few uneven dark brown patches. All you need to do is gently lift the handle of the pot and rotate the mixture to evenly color.
- Be careful not to touch or taste the caramel while it is boiling. The temperature of the caramel at this point can reach 170ºC and will cause burns.
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Know when the caramel win is complete. Observe closely until the entire mixture is thick and brown. When the whole mixture is evenly colored and slightly thick, you are done with the process.
- As soon as the caramel turns the right color, remove it from the stove.
- If you leave caramel for too long on the stove, it will turn black and have a bitter taste. When that happens, you need to do it again.
Stop winning caramel. If you want to stop the process and make sure the sugar doesn’t continue to boil as hot as the pot is, place the bottom of the pot in cold water for 10 seconds.
- However, if you remove the pot from the heat too soon, you can simply let the pot sit for a minute and the mixture will continue to boil.
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Add caramel sugar to desserts immediately. Use caramel in your flan, make caramel or icing sugar or simply drizzle over ice cream!
- Caramel will solidify very quickly when cooled. If you don’t use it right away, the caramel will harden and be difficult to pour or spread.
- If the caramel is frozen, simply put the pot of caramel on the stove to cook over low heat and wait until the caramel is melted. Just rotate the pot, do not stir.
Beat Sugar to Make Caramel Without Water
Put the sugar in a saucepan with a heavy bottom. You’ll be pouring a layer of white granulated sugar into a light, heavy-bottomed saucepan or pan.
- Since this method does not require other ingredients, there is no need to specify the quantity.
- You can take 1 or 2 cups of sugar, depending on how much caramel you need.
Heat sugar on medium heat. Watch carefully while cooking because the sugar may have melted at the edge of the pot and become transparent and then turn golden brown.
- When the sugar starts to brown, use a silicone spatula or wooden spoon to bring the melted sugar from the edge to the center of the pot.
- This is to make sure the outer lane doesn’t burn before the center line melts.
- If you put a thick layer of sugar in the pot, be careful because you can’t see when the sugar starts to burn.
Treat undissolved sugar. The sugar may not dissolve evenly so you don’t need to worry if the sugar water is still runny. You just lower the temperature and keep stirring. This is to make sure the sugar doesn’t burn while waiting for the rest of the sugar to melt.
- It’s okay if the clumps of sugar don’t dissolve – you can easily strain the caramel sauce to get them out.
- You should also be careful not to over-stir because if you do, the sugar will clump before it dissolves.
- Don’t worry though. If that happens, simply turn down the heat and stop stirring until the sugar dissolves again. [3] X Research Sources
Observe color. Look closely at the caramel until it’s the right color – nothing more, nothing less. True caramel will have a deep color, usually amber brown – almost the color of antique coins.
- Caramel is complete when it has passed the smoking stage. If you take it out of the stove before it smokes, you won’t get the finished product.
- You can also guess if the caramel is finished through the scent – it will taste rich and nutty.
Remove the caramel from the stove. When the caramel is done, remove it from the stove immediately. The finished caramel will burn very quickly and will often have a bitter, unusable taste.
- If you’re using caramel for flan and caramel ice cream, you can drizzle the caramel directly from the pot.
- If you’re making spinning sugar, it’s important to put the bottom of the caramel pot in ice to lower the temperature. Otherwise, the heat of the pot may burn the caramel.
- If you’re making a caramel sauce, immediately add butter or cream to it. It will cool the caramel and create a wonderful fatty sauce topping ice cream and desserts. However, you need to be careful because caramel can shoot out when dairy products are added.
Completed.
Win Colored Caramel Sugar
Put the organic sugar in a pot with a thick base. Then cook on medium heat.
Add a few drops of food coloring while cooking. Add color every 5 minutes.
The sugar will become dry and crystallize into a powder or become a paste.
Add hot water to that mixture. Add 5 cups of water for every 30g of sugar.
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Heat until the sugar turns into caramel. The caramel will have a nice color when the sugar melts.
Completed.
Advice
- Turn the stove to low heat to beat the caramel sugar. This will make it easier to control and avoid burning the mixture.
- When you beat the caramel sugar, the sugar can burn very quickly. Observe the mixture closely, and when it’s done (or almost done) remove it from the heat immediately.
- Add a small amount of lemon juice to the water and sugar mixture. It will give you a light taste and help prevent the caramel from hardening.
Warning
- You need to be very careful when beating caramel sugar. Don’t cook other dishes at the same time that takes your time and attention because the caramel can burn very quickly.
- Do not use a pot that has not been rinsed. Any debris left on the pot can cause the sugar to crystallize.
- When braking with caramel, the temperature can get very high and burn your skin if you let the caramel splash in. Wear kitchen gloves and long sleeves as you cook the caramel, or keep a large bowl of ice nearby for you to dip your hands in if you get burned.
Things you need
- Measuring cup
- Sugar
- Water
- Lemon juice (optional)
- Pans with thick soles
- Silicone spatula or wooden spoon
- Ice (optional)
X
wikiHow is a “wiki” site, which means that many of the articles here are written by multiple authors. To create this article, 20 people, some of whom are anonymous, have edited and improved the article over time.
This article has been viewed 58,005 times.
Caramel is a popular sauce used in many desserts, from Crème Brulee to flan leche. With a sweet, fatty and delicious taste, this sauce is really simple to make if you use the right ingredients and techniques. Read this article to learn how to beat caramel at home in just a few minutes. You can choose the wet caramel method, which adds water, or the dry method, which uses only sugar.
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