A-Z Cooking School - Caramel

May 4, 2012, 1:32 pm

If you put a spoonful of sugar in a skillet and place over heat, it will turn to caramel.  The sugar will melt and thicken, turning amber, then golden, then brown, and eventually, then burnt, black.  Each stage develops a considerably more complex flavor. 

To reach the correct temperature - Use a candy thermometer.  Insert it into the caramelizing sugar; it should be between 320 F (amber color) and 350 F (deep brown color).  Once you’ve cooked caramel too far, there’s no other choice than to start over. 

 

To avoid crystallization - Heat the sugar over low heat, without stirring, until it dissolves completely.  Boil the syrup only after it has dissolved, and avoid stirring after it has reached a boil.  You can also add a squirt of lemon.  Dip a pastry brush in hot water and brush down any crystals from the sides of the pan to dissolve them.  

To ensure even cooking - Swirl the pan to redistribute the liquid.  

To immediately halt further cooking - Transfer to a cool pan if necessary.  Or remove from the heat and add butter and a liquid, such as water or cream to thin the caramel and keep it fluid when cooled. 

 

To keep fluid and warm - Place the pan over a double boiler or in a pan of barely simmering water. 

 

To crush hardened caramel - Place in a zipper-lock plastic bag and crush with a rolling pin.

 

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