Caramelizing Sugar

About

Caramelizing sugar is a precise cooking technique used to transform sugar into a rich, golden syrup with a deep, nutty flavor. It involves heating sugar to a point where it melts and changes color, creating a variety of textures and flavors. There are two primary methods: the dry method, where sugar is heated alone, and the wet method, where sugar is dissolved in water. The dry method is faster but requires constant monitoring to prevent burning, while the wet method is more forgiving and less likely to crystallize. Both methods demand attention to temperature and color to achieve the desired caramelization stage. The process can be monitored using a candy thermometer, with ideal temperatures ranging from 320 to 360 degrees Fahrenheit for caramelization. Once caramelized, the sugar can be used in various desserts or combined with ingredients like cream and butter to create sauces. The technique is versatile and essential for making many sweet treats, from caramels to cakes and sauces.