Caramel is nothing more than brownish-colored melted sugar. The two fundamental criteria for evaluating its quality are color and flavor. The caramel should have an amber hue, similar to that of aged copper. It is cooked until it is almost burnt, while retaining a sweet flavor and a velvety texture. Water caramel, which is made with sugar and water, is often used to garnish apples. Dry caramel, on the other hand, has a firmer consistency; it is obtained by dissolving only sugar and is generally used to prepare pralines, crunches and flans. Follow these simple instructions to prepare the caramel, taking all the precautions to avoid any burns, and above all remember that practice is essential to obtain an excellent result!
Ingrediants
Water Caramel
- 3/4 cup granulated sugar (preferably refined)
- 1/4 cup of water
- 1/2 cup heavy cream (optional)
- 1 1/2 tablespoons unsalted butter
Dry Caramel
1 cup of granulated (or refined) sugar
Steps
Method 1 of 3: Water Caramel
Step 1. Take the pot
No special tools are needed to prepare caramel. All you need is a completely clean pot or pan. Make sure it has a heavy bottom so it can easily handle the caramelization process. If you plan to add cream, remember that the caramel will increase in volume, so choose a saucepan that is large enough.
Any impurities present in the pot or on the kitchen utensils (spoon, spatula) can cause an unwanted reaction which is called recrystallization. Recrystallization is a chemical process by which a compound (sugar) and its impurities are dissolved in a solvent (water), after which the impurities or compound can be separated from the solution. In the case of caramel, recrystallization causes horrible lumps to form
Step 2. Take the necessary precautions for your safety
Hot sugar can splash, causing severe burns. Wear a long-sleeved shirt, apron, and oven mitts. If you have cooking glasses, wear those too.
Prepare a bowl full of ice water to immediately dip your hands in if they become soiled with caramel
Step 3. Mix the sugar with the water
Sprinkle a thin layer of sugar on the bottom of the pot (or pan). Pour the water over it very slowly, so that the sugar is completely covered. Make sure there are no dry areas.
Use only granulated sugar. Powdered sugar and cane sugar contain too many impurities, as a result they would not be able to caramelize. The use of unrefined sugar is not recommended
Step 4. Heat the sugar
Cook the sugar and water over medium heat until the sugar dissolves. Constantly check the mixture and shake the pot if you notice any lumps. They will largely melt during cooking.
- To avoid recrystallization, you can keep a lid over the pot until the sugar has completely dissolved. Any crystals left on the sides of the pot will slide to the bottom thanks to the condensation.
- Another useful trick to avoid recrystallization is to add a couple of drops of lemon juice or cream of tartar to the sugar-water mixture before it begins to dissolve. These substances prevent the formation of large lumps by forming a patina on the smallest crystals.
- Some people use a wet pastry brush to catch any crystals that form on the sides of the pot during cooking. While this method is quite effective, there is a risk that the bristles of the brush will come off and end up in the caramel.
Step 5. Brown the caramel
Check it carefully as it darkens. When it seems almost burnt and begins to steam and foam, immediately remove the pot from the heat.
Not all pots distribute heat evenly, so it's important to check the caramel throughout cooking. It darkens quickly and can burn just as quickly if left unattended
Step 6. Let it cool down
Add the cream and butter to lower the temperature of the caramel and stop cooking. Then, mix with a whisk over low heat. At this point, the remaining lumps will dissolve. Cool the caramel and store it in an airtight container.
- To make a salted caramel sauce, add 1/4 teaspoon of salt to the room temperature caramel.
- To make a vanilla caramel sauce, add 1 teaspoon of vanilla extract as soon as you remove the pot from the heat and stir a little.
Step 7. Wash the pot
It may seem difficult to clean a pan covered in sticky caramel, but it's pretty simple. Just let it soak in hot water, or fill it with water, put it on the stove and bring the liquid to a boil so that the caramel melts completely.
Method 2 of 3: Dry Caramel
Step 1. Pour the sugar into a saucepan
Sprinkle a thin layer of sugar on the bottom of the pot (or pan). Make sure the pot is large enough to hold the sugar which will increase in volume.
Step 2. Heat the sugar
Cook it over medium heat. You will notice that the outermost part will start to darken first. Use a heat-resistant utensil to move the melted sugar to the center of the pot.
- It is better to move the melted sugar to prevent it from burning. Once burned it is ruined and there is no way to save it.
- If lumps start to form, lower the heat slightly and stir slowly. At the end of cooking they will all have melted.
Step 3. Let the sugar brown
At this point, don't stray from the pot as the caramel may be ready at any moment. The sugar will begin to take on an amber color. If the recipe you have chosen involves the addition of a liquid (e.g. cream), add it now to lower the temperature of the caramel and slow down the cooking.
- Be very careful when adding liquid to the pot as bubbles will form.
- If you need to pour the caramel into a mold (to make a flan or crème caramel), do so during this step.
- If you want to make a crunchy, add a cup of dried fruit (of your choice) already toasted and chopped into the pot. Stir gently by adding a couple of pinches of salt, then pour the mixture onto a sheet of parchment paper and let it cool.
Step 4. Let it cool down
If you don't add any liquid to the caramel, dip the pot into a bowl filled with cold water to stop cooking. Eventually, you can clean the pot by leaving it immersed in hot water or boiling some water inside to dissolve the caramel residue.
Step 5. The caramel is now ready
Enjoy your meal!
Method 3 of 3: Storage
Step 1. When the caramel has cooled slightly, pour it into an airtight container
Keep the container in the refrigerator and consume the caramel within two weeks.
Advice
- If the pot is covered with crystals, fill it with hot water. Wait 30 minutes for the caramel to soften, then it will be easier to clean it.
- If you decide to make caramel with water, it is better to tilt the pan instead of stirring to avoid recrystallization.
Warnings
- The non-stick coating of the pan may be affected by the heat, penetrating into the caramel.
- Tin finishes can melt as the caramel cooks.
- Splashes of caramel could permanently damage the glass surfaces. Do not leave the spoon you mixed with on similar surfaces.
