Go Back

Caramelized Sugar

Sweet and simple methods for caramelizing sugar.
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Dessert
Keyword: sugar work
Author: Emely

Equipment

  • 1 3 quart heavy bottom pot
  • 1 Spatula
  • 1 Candy Thermometer optional

Ingredients

  • 1 C Granulated Sugar Can use other sugars except for confectioners sugar.
  • 1/4 C Water Optional if using wet method
  • 1/8 tsp Cream of Tartar Optional if using wet method

Instructions

Dry Method* this method is quick

  • Add sugar to heavy bottom pot in a thin layer warm on medium-low heat.
  • Stir with spatula occasionally until melted then stop stirring.
  • Watch for the desired color and or temperature at least 340°F and no more than 380°F. You may swirl (not stir) the syrup around in the pot for consistency.
  • Remove from the heat once you have your desired color or temperature.
  • Use immediately in desired recipe.

Wet Method* this method takes longer

  • Add sugar and water (if using cream of tartar add it here) to heavy bottom pot stir to combine then warm on medium heat.
  • Stir with spatula occasionally until dissolved and melted then stop stirring.
  • Watch for the desired color and or temperature at least 340°F and no more than 380°F. You may twirl (not stir) the syrup around in the pot for consistency.
  • Remove from the heat once you have your desired color or temperature.
  • Use immediately in desired recipe.

Notes

Optional: you may like to have a large bowl of ice and water to slow the cooking process if need.  If you see your caramel is on the verge of burning, place the pot into the water bath to slow the cooking process and use the caramelized sugar immediately as directed in your recipe.
 
Photo by Yulia Khlebnikova on Unsplash