Used in a number of different desserts, caramel sauce is a common topping for everything from crème brûlée to leche flan. Sweet, rich and flavorful, this sauce is actually quite simple to make so long as you have the right materials and technique. Read the following article to learn how to caramelize sugar on your own stove in a matter of minutes. Choose either the wet caramelization method, which adds water, or the dry caramelization method, which only uses sugar.
The wet caramelization method involves dissolving sugar in water, then heating it until the water evaporates and the sugar browns.
This method is often preferred by home cooks, as it is less temperamental than the dry method and it's easier to prevent the sugar from burning.
The wet method takes longer than the dry method, but this can be a good thing as it allows more complex flavors to develop.
To make caramel using the wet method, you will need two cups of white, granulated sugar, half a cup of water and a quarter teaspoon of lemon juice or cream of tartar.
If you only require a small amount of caramel, you can halve the quantities provided above: one cup of sugar, a quarter cup of water and 1/8 teaspoon of lemon juice or cream of tartar.
Depending on the desired thinness or thickness, your ratio of sugar to water will vary. The thinner you want the sauce, the more water you should add
Use a quality metal saucepan with high sides and a thick bottom.
Cheap, thin-bottomed saucepans will often have hot spots that can burn the sugar and ruin your caramel.
It is also better to use a saucepan made from a light colored metal, such as stainless steel, as this will allow you to see whether the caramel is browning properly.
The wet caramelization method involves dissolving sugar in water, then heating it until the water evaporates and the sugar browns.
This method is often preferred by home cooks, as it is less temperamental than the dry method and it's easier to prevent the sugar from burning.
The wet method takes longer than the dry method, but this can be a good thing as it allows more complex flavors to develop.
To make caramel using the wet method, you will need two cups of white, granulated sugar, half a cup of water and a quarter teaspoon of lemon juice or cream of tartar.
If you only require a small amount of caramel, you can halve the quantities provided above: one cup of sugar, a quarter cup of water and 1/8 teaspoon of lemon juice or cream of tartar.
Depending on the desired thinness or thickness, your ratio of sugar to water will vary. The thinner you want the sauce, the more water you should add
Use a quality metal saucepan with high sides and a thick bottom.
Cheap, thin-bottomed saucepans will often have hot spots that can burn the sugar and ruin your caramel.
It is also better to use a saucepan made from a light colored metal, such as stainless steel, as this will allow you to see whether the caramel is browning properly.
