everydayliving®: TIPS FOR MAKING CARAMEL

Thursday, January 24, 2019

TIPS FOR MAKING CARAMEL

The caramel process must be watched. Do not walk away. Do not answer the door. Do not begin to empty the top rack of dishwasher. Stay put. Keep watch. Sugar is sneaky. I’ve had the best results without using a candy thermometer, so standing watch in order to see the color change can mean the difference between a smooth result or an over-burnt sticky clump.

Have all the ingredients and tools needed ready to go. Since a watchful eye is required, and the end of the process moves quickly, there won’t be a bunch of time to calmly gather everything.

Avoid stirring. Stirring can trigger crystals to form. Crystals are the enemy of smooth caramel. The recipe below follows the wet caramel technique. Once the sugar dissolves in the water, don’t stir until it’s ready to add other ingredients.

Make sure all tools being used for cooking are clean. Crystals can be triggered by any impurities.

Make sure to use a saucepan/pot that has tall enough sides for the amount to double as it will bubble and foam up toward the end. It will get very hot! So splattering is not a good thing. A heavy-duty, non-coated saucepan or skillet with tall sides will work well.

The recipe below lists refined granulated sugar. Other sugars, like brown sugar, can be used as well, but it can be tricky to get consistent results due to impurities. If you choose to try it with something other than refined granulated sugar, be extra vigilant.

David Lebovitz is quite the expert on caramel. Check out his tips and tricks for making caramel. AND be sure not to miss his Salted Butter Caramel Ice Cream recipe. Oh my … it’s worth all the effort. It’s the best!

Don’t give up. If you botch a batch, try again! You will learn with each attempt and begin to see the pattern. You’ll become a caramel making champ in no time.