Content

• Choosing a method
• To step
• Method 1 of 3: Wet caramelizing
• Method 2 of 3: Dry caramelize
• Tips
• Warnings
• Necessities

Caramel sauce is a topping that is commonly used in a number of different desserts, from crème brûlée to leche flan. It's a sweet, rich, and flavorful sauce that's actually quite easy to make if you use the right materials and techniques. Read the article below to learn how to caramelize sugar on your own stove in minutes.

Choosing a method

1. Wet caramelize: People who make caramel at home often prefer this, because with this method you burn the sugar less quickly. This method takes longer, but you can make caramel with a more complex flavor.
2. Dry caramelize: Used by candy makers for its shorter cooking time.
3. Colored caramelised sugar: wet caramelization in which food coloring is added to the mixture.

To step

Method 1 of 3: Wet caramelizing

1. Gather your ingredients. To make caramel with the wet method, you need 400 grams of white granulated sugar, 120 ml of water and a quarter teaspoon of lemon juice or tartar powder.
   • If you only need a small amount of caramel, you can halve the amounts above: 200 grams of sugar, 60 ml of water and 1/8 teaspoon of lemon juice or tartar powder.
   • The ratio of sugar and water differs depending on how thick or thin you want to make the caramel. The thinner the sauce needs to be, the more water you need to add.
2. Know when the sugar is completely caramelized. Keep a close eye on the mixture until it turns an even, rich, brown color. You know that the sugar is completely caramelised when the entire contents of the pan have turned this even color and thickened slightly.
   • Remove the pan from the heat immediately when the caramel has turned the desired color.
   • If you leave the caramel on the stove for too long, it will turn almost black in color and have a burnt, bitter taste. You will have to start over if that happens.
3. Use the caramelised sugar directly for your desserts. Put the caramel on a flan, use the caramel to make caramel candies or cotton candy, or simply drizzle the sauce over ice.
   • Caramel hardens very quickly after cooling. If you wait too long to use the sauce on your dessert, the caramel may have become too hard to pour or spread.
   • If that happens, put the saucepan back on the stove and heat the caramel over low heat. Wait until the caramel becomes liquid again. Turn the pan around instead of stirring the caramel.

Method 2 of 3: Dry caramelize

1. Cook the mixture until it caramelizes. The mixture is not only caramelised, but also has a beautiful color.
2. Ready!

Tips

• Turn the heat as low as possible, but high enough so that the sugar can still caramelize. This gives you the most control over the process and prevents the caramel from boiling or burning for too long.
• Add a small amount of lemon juice to the water and sugar mixture. This will give your caramel a subtle flavor and prevent the caramel sauce from hardening.
• When you make caramelized sugar, the caramel can burn very quickly when it is ready. Keep a close eye on the caramel mixture and when it is ready (or almost ready), remove it directly from the heat.

Warnings

• Do not use a pan that is not clean properly. Food residues on the bottom of the pan can cause the sugar to crystallize.
• You need your full attention to caramelize sugar. At the same time, don't cook other things that take time or that you also need to keep an eye on. There is a good chance that you will burn caramel.
• Caramelized sugar can get very hot and you can burn your skin if caramel splashes on it. Consider wearing oven gloves and a long-sleeved shirt when cooking. You can also place a bowl of ice water near you that you can dip your hand into if you burn it.

Necessities

• Measuring cup
• White granulated sugar
• Water
• Lemon juice (optional)
• Saucepan with a thick bottom
• Silicone spatula or wooden spoon
• Ice water (optional)