Garum
Techniqueintermediatedraft

Caramelising sugar

Also searched as: making caramel, caramel sauce, dry caramel

In short: Melt sugar and brown it until it is amber. With or without water.

Picture it

Like a traffic light: golden means go, amber means now, dark brown means stop at once.

What happens

With a dry caramel, the sugar melts directly. With a wet caramel, you first dissolve it in water, which evaporates, and then the sugar browns more evenly. Stirring can carry undissolved sugar onto the side of the pan and trigger crystals.

How it’s done

Sequence · Step 1 of 5
12345

Put sugar in a pan with a light-coloured base, with a little water if you like.

All steps as a list
  1. Put sugar in a pan with a light-coloured base, with a little water if you like.
  2. Melt over medium heat; do not stir, only swirl.
  3. Wash sugar crystals off the sides with a wet brush.
  4. Take off the heat when amber.
  5. Carefully stir in warm cream or butter; it will spit.
Related entries
CaramelisationSugar crystallisesCaramel turns grainy
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Kuchen, Gebäck, Zucker