Making Caramel
Heating sugar until it melts and undergoes complex pyrolysis reactions that create hundreds of new flavor compounds — nutty, bitter, and sweet. The base of caramel sauces, brittles, pralines, and crème brûlée.
When to Use This Technique
- Caramel sauce for ice cream and desserts
- Salted caramel and toffee
- Crème brûlée topping
- Pralines and nut brittles
Temperature Guide
Temperature Range
Light caramel: 320°F / 160°C. Dark caramel: 340-350°F / 171-177°C. Burnt: 375°F+ / 190°C+
Visual Cue
Light amber = light caramel flavor. Dark amber = bittersweet complex. Black = burnt, bitter.
Readiness Test
Drop into ice water — it hardens in 2 seconds (caramel stage)
Step-by-Step Instructions
Wet method: combine sugar + 1/4 cup water per cup sugar, stir to combine then stop stirring
Tip
Only stir before heat starts. Never stir once boiling begins.
Common Mistake
Stirring after boiling starts causes crystallization (grainy, white seized caramel)
Bring to boil over medium-high — don't touch it
Tip
Brush down sides with wet pastry brush to prevent crystal formation on edges
Once it starts to color (10-12 min), watch constantly — swirl pan gently for even coloring
Tip
Tilt and gently swirl, never stir. Color change is fast from here.
Remove from heat when desired amber color reached — it continues cooking off heat
Tip
Pull off heat 2 shades lighter than target — residual heat darkens it further
For sauce: add warmed cream slowly — it will bubble violently — whisk and return to heat briefly
Tip
Cold cream causes violent spatter. Always add warm cream.
Visual Cues to Look For
- Water sugar: clear → cloudy → clear again (water evaporated) → starts to color
- Light golden: banana bread color
- Amber: deep honey color
- Dark amber: maple syrup color (maximum for caramel sauce)
- Dark red-brown: bitter. Remove now or discard.
Equipment Needed
- Heavy-bottomed light-colored saucepan (see color clearly)
- Silicone spatula
- Candy thermometer
- Bowl of ice water nearby
Related Techniques
Quick Reference
Difficulty
Hard
Time Required
10-20 minutes
Category
Baking & Pastry