How to Caramelize Sugar
Learning how to caramelize sugar is the first step to mastering many different desserts like flan, crème brûlée, caramel candies and even simple treats like caramel corn. It is also where science meets the kitchen, as the caramelization process involves a reaction between sugar, water and heat to break down the sugar molecules and create the rich, sweet treat we all know and love.
This basic technique is important to add to your baking repertoire so you can achieve a perfect result every time you need to caramelize sugar for a dessert. The caramelization process is one of the primary methods bakers use for creating complex flavors in baked goods, which occur as a result of the sugar breaking down and forming new chemical bonds. In addition to being a skill needed to create classic cakes and confections, understanding caramelization is an important building block to improving your baking ability overall.
We’ve included some special tips and tricks to make learning this skill easier than ever – read on to learn more and watch our demonstration video to learn how to caramelize sugar.
What You’ll need
- 1 cup granulated sugar
- ⅓ cup water
- ¼ teaspoon lemon juice
- Heavy, high-sided medium pot – stainless steel or nonstick
- Wooden or silicone spoon for stirring
- Pastry brush
- Candy thermometer (optional, recommended)
- Large bowl of ice water (optional)
Steps:
1. Combine 1 cup granulated sugar, ⅓ cup water and a few drops of lemon juice in a heavy, high-sided medium pot
2. Heat the over medium heat, stirring until the sugar is fully dissolved
3. When the sugar comes to a boil, stop stirring and brush away any residual sugar on the sides of the pot with a damp pastry brush
4. Insert a candy thermometer and let the mixture continue to heat undisturbed for 5-10 minutes
5. Once the sugar reaches an amber caramel color, or when it reaches 340-350°F on a candy thermometer, remove it from heat immediately
- If the caramel is beginning to burn or goes over 350°F, place the pot in a bowl filled with cold water for 30 seconds to stop the cooking process
Pro Tips:
Sugar crystals melt in water but they will always want to reconnect and crystallize. Adding a few drops of acidic lemon juice will help “invert” the syrup, which helps prevent crystallization during the caramelization process
Brushing the sugar down the side of the pot will push all sugar residue back into the syrup, which will prevent the mixture from crystallizing
Avoid stirring while the sugar caramelizes – this will agitate the sugar, causing crystallization instead of a smooth caramel