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Sugar is caramelized when it is melted into a
clear golden to dark brown syrup, reaching a temperature from 320 to 356 degrees F. The example here is a medium amber. It goes through many stages which are determined by the recipe being made. At 338 degrees F, the sugar syrup begins to
caramelize creating an intense flavor and rich color, from light and clear to
dark brown. Depending upon when the cooking stops and it cools and hardens,
caramel textures can range from soft to brittle. A soft caramel is a candy made
with caramelized sugar, butter and milk. Crushed caramel is used as a topping
for ice cream and other desserts. When it cracks easily and is the base for nut
brittles. | Stages of Sugar Syrup Chart (entire chart) | | TEMPERATURE: Varies with altitude and weather (low or high pressure) | Recipes | COLD WATER TEST: Remove pot from heat. Use a clean wooden spoon to place a few drops of the sugar syrup into a small amount of ice water. Use fingers to form a thread or ball. | | 320 - 356 degrees F | Flan, caramel cages | Caramel: Syrup from tan to brown. Do not use cold water test. Mixture coats metal spoon and forms light caramelized mass when poured on a plate. | | 320 degrees F | Barley sugar candy | Clear Liquid: The sugar liquefies. | | 338 degrees F | Light caramel | Brown Liquid: The liquefied sugar turns brown. | | 356 degrees F | Praline, spun sugar, caramel cages, nougatine | Medium Brown Liquid: The liquefied sugar darkens. | To start, add some water to dry sugar in a pot,
stirring, until it reaches the consistency of wet sand. An interfering agent,
such as lemon juice will help prevent recrystallization because of the acid in
it. Instead of using lemon juice, you could add acidity with vinegar, cream of
tartar or corn syrup. Always start with a very clean pan and utensils. Any dirt
or debris can cause crystals to form around it. | HOW SUGAR WORKS WHEN CARAMELIZING: | From clear:
When the sugar water mixture begins to boil, add the corn syrup here, if using. (If using lemon juice, add at the beginning -- it all depends upon the recipe) To pale amber:
The mixture will thicken and change color. This could take as long as 40 minutes. Then dark amber:
The mixture very quickly turns from pale to dark amber. When this occurs, remove the pan from the heat and quickly transfer it to the water bath for 10 seconds to stop the cooking. (To clean the pan later, add some water and return it to the heat to soften the caramel.) | Heat the pan over a medium flame. As the sugar
melts, you can wash down the sides of a pan with a wet brush, which also
prevents crystallization by removing any dried drops of syrup that might start
crystals. As the caramel heats, it colors in amber shades
from light to deep brown. Remove from the heat immediately when the desired
temperature is reached. To stop the caramel from cooking, some recipes have you
dip the bottom if the pot in ice water.
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