How to make caramel?

Ingredients

• White sugar, depending on the amount desired.

Materials

• A saucepan (using a copper saucepan is optimal for making caramel).

Preparation

• Put the sugar in a saucepan over medium to low heat.
• Let the sugar melt and caramelize slowly. No need to add water; the sugar will do its job on its own!
  
• To mix and prevent some parts from burning, do not use a spoon or spatula; just gently shake the saucepan. Mixing with a spoon may cause the sugar to crystallize.
• Be careful not to burn the caramel; it can happen very quickly. If it gives off a slightly pungent smoke, remove it from the heat immediately. If you have a cooking thermometer, it should be between 239°F (115°C) and 266°F (130°C).
  The caramel should have a nice brown color. If it is too dark, it will be bitter, and if too light, it will lack flavor.
  
• Use the caramel immediately; it hardens quickly, so make sure everything is prepared before you start.
  
  And there you have it, your caramel is ready!

Observations

Prevent the caramel from hardening: just add a little hot water once the caramel has formed. Be careful, as it may splatter. Some people also add a little vinegar.

Make a nice, runny caramel: this time, add butter and cream to the caramel, being careful of splashes. For those with a sweet tooth, use salted butter!

To make a toffee-like caramel: condensed milk and butter will do the trick. Make a caramel with butter and brown sugar, then add condensed milk to give it that texture. This type of caramel is called toffee.

Different recipes call for different kinds of caramel: a caramel flan needs a simple caramel that hardens, while a runny caramel can be used for ice cream, etc.

Clean your utensils: the problem with caramel is that it hardens in no time! The quick and easy solution is to soak the utensils in boiling water; the caramel will dissolve by itself.

Cookware

Questions

Photos of members who cooked this recipe