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HOW TO COOK SUGAR |
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Dissolving and
cooking the sugar in a caramel recipe happens in 1 of 3 ways: |
In candy making,
bear in mind that the various degrees of heat produce differing results in the
syrup, and that the real trick in candy making is to remove the heat at the
exact moment when the desired result is secured.
Depending upon
the recipe, melting the sugar in a caramel recipe can happen in one of three
different ways: the 2 classic methods, being
wet or
dry and a third method using the
microwave. (See
also, general
candy making tips).
WET METHOD:
Best when making light to medium-colored caramels; this method gives more
control. This involves moistening the sugar with a little water. This
method tends to take a bit longer -- which can be a good thing. Once the
caramelization process starts, it happens so quickly you're only a few seconds
away from having a pot full of burnt sugar, and you'll have to start again.
The disadvantage of the wet method,
however, is the tendency of the sugar to crystallize, which can give caramel a
grainy texture and cause it to cook unevenly. For that reason, it's best not to
stir during the caramelization process, instead, shake or swirl the pot for more
even browning. Instead, I recommend simply adding a pinch of an acidic
ingredient, such as cream of tartar or lemon juice, which inhibits the sugar
from crystallizing.
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If making a sugar syrup (sugar
mixed with water or liquid), first pour the sugar into the bottom of a 1- or
2-quart heavy-bottomed pan, taking care not to sprinkle it on the sides. Pour
the water around the inside edge of the pan or if using small amounts, pour in
the center. |
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Then with a clean wooden spoon,
mix the sugar and water together, being careful not to touch the sides of the
pot until the mixture reaches the consistency of wet sand. To help it along,
rub the sugar in between your fingers until the water is fully incorporated.
Don't wipe spoon on the sides after stirring. |
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Stir the
sugar constantly over LOW HEAT until the sugar is COMPLETELY DISSOLVED
or your candy will crystallize or be grainy. Clean off the insides of the pan
with a damp paper towel or moistened pastry brush to remove all sugar
crystals. Be careful when using a pastry brush as
a few bristles can get lost in the hot caramel. |
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All sugar crystals must be
dissolved and the inside sides of the pan clean before the mixture comes to a
boil. |
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After the syrup comes to a simmer,
skim off any gray foam, which are impurities from the sugar. Suspend a Candy
Thermometer in the pot. |
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Increase the heat to medium-high
or high heat, making sure it does not shoot around the sides of the pan.
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Cook WITHOUT STIRRING until light
golden brown or 320 degrees F or the temperature the recipe indicates. Lower
the flames as you get close. |
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Quickly remove the pan from the
heat and shock it in ice-water bath by immersing pan
half way for 5 seconds. Wipe off the bottom of the pot with paper towels.
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Then, remove the caramel to either
a greased marble slab, silpat mat
or a heat-proof bowl. Proceed with the recipe. |
DRY METHOD:
The dry method is to take plain sugar alone and melt it
at very high temperatures in a heavy, wide-bottomed pot, until it
reaches the right color. As you slowly heat the sugar, the
edges and bottom will melt first, then you stir gently to promote even melting
or tilt and swirl the pan.
Some peanut brittles, for example,
are made by melting dry sugar alone. The brittle does not crystallize
because the lack of water during the cooling period causes it to take the form
of a non-crystalline, glassy solid. Use it when making darker caramels, as it's
nearly impossible to make a medium to light-colored caramel with this method.
The Wet Method is best.
To do:
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When making candy, place a 1- or 2-quart
saucepan over medium-high heat until the pan is warm, not hot. |
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Add the sugar and cook, stirring occasionally
with a wooden spoon, until all of it has melted. Clamp on a Candy
Thermometer. It will take on a light golden brown at 320 degrees F or whatever
the recipe indicates. |
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Quickly remove the pan from the heat
and shock it in ice-water bath by immersing pan half way
for 5 seconds. Remove the caramel to either a greased marble slab,
silpat mat or a heat-proof
bowl. Proceed with the recipe. |
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Sometimes it's hard to see the color of the
caramel, so test with a drop on a clean white plate. It's easier to see it
that way. |
MICROWAVE WET METHOD: The
microwave method uses it as a heat source and is a quick and fail-safe method.
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Place 1/2 cup sugar in a 2-cup
Pyrex glass measuring cup. Add 1/4 cup corn syrup or 4 to 5 drops of lemon
juice. Stir until all combined. Add 1 tablespoon water, if necessary.
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Place in a microwave and microwave
on high until bubbles start piling up on top of one another. Watch mixture
very carefully. As soon as you see a color change, watch carefully, as the
mixture will quickly go from light to dark in color. |
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Remove the caramel from the
microwave as soon as it is lighter than the desired color; it will continue to
cook even after being removed from the microwave. |
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Stir and then measure with a Candy
Thermometer by holding it so it it's tip is in the center of the mixture. Wipe
it off between uses. Microwave in 10 second or as many increments, if needed.
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