Sugar Caramelization Guide: How to Caramelize Sugar

Caramelized sugar is sugar cooked over low heat, causing a change in both appearance and flavor. Through a process called pyrolysis during caramelization, sugar oxidizes, taking on an amber color and a rich, slightly sweet, and nutty flavor. The carbohydrates—aka the sugars found in starches—also take on a deeper color during this process, ranging from golden to deep brown depending on the type of sugar, temperature, and cook time.

When you cook pure sugar through the caramelization process, it takes on different flavors, consistencies, and sweetness levels with each step. This is a result of the amount of water left in the sugar at any point during cooking—the less water there is, the more concentrated the sugar will be. The seven stages of the caramelization process are:

1. 1. Thread stage: At 215 to 230 degrees Fahrenheit, the sugar will form thin threads (spun sugar) that you can use to make preserves and syrups.
2. 2. Soft ball stage: At 240 degrees Fahrenheit, the sugar forms a soft ball that you can flatten and mold into fudge, fondant, pralines, and caramel candies.
3. 3. Firm ball stage: At 245 degrees Fahrenheit, the sugar solidifies further into a more firm, sturdy ball, which you can use to make marshmallows, meringues, gummies, and toffee.
4. 4. Hard ball stage: At 250 to 260 degrees Fahrenheit, the sugar forms a hard ball that holds its shape, used to make nougat, toffee, and butterscotch.
5. 5. Soft crack stage: At 270 to 290 degrees Fahrenheit, the sugar will form pliable but firm threads, which you can stretch into chewier candies like nougat, butterscotch, and taffy.
6. 6. Hard crack stage: At 300 to 310 degrees Fahrenheit, the sugar has hardened into brittle, fragile threads, which you can use to create hard caramel candies, candy brittle, and glazed fruits.
7. 7. Caramel stage: At 320 to 360 degrees Fahrenheit, the caramelization process is complete, and the sugar will have changed in color and flavor.

To use the wet method for caramelizing sugar, you first create a sugar syrup and then reduce it.

1. 1. Create the syrup. In a heavy-bottomed, high-sided pot over medium-high heat, combine 200 grams of sugar (about one cup of sugar) with 150 milliliters of water (a little more than half a cup of water) and stir until the sugar has dissolved.
2. 2. Allow the syrup to reduce. Once the mixture has reached a boil, turn down the burner to low heat and allow the syrup to reduce and darken. Try not to stir it, though you can gently tip the pot to distribute heat and color.
3. 3. Monitor the wet caramelization. Using your eyes and a candy thermometer, check the sugar for color and temperature until it reaches the desired color and temperature.
4. 4. Remove the caramelized sugar from the stove. Your caramelized sugar is now ready to use.

The dry method for caramelizing sugar involves melting white sugar on its own. For more advanced candymakers, follow this tutorial for making dry caramel.

1. 1. Heat the pot. Set a heavy-bottomed, high-sided pot on the stovetop over medium-high heat.
2. 2. Pour in your sugar. Pour sugar (since it’s the only ingredient, the proportions don’t matter) into the pot, stirring as you go. Wait until the sugar starts to melt before you add more.
3. 3. Lower the heat and observe. Once all the sugar has melted, lower the heat and stop stirring. Keep the hot caramel on the heat, checking for color and temperature using a candy thermometer, until it reaches the desired consistency.
4. 4. Remove your caramelized sugar from the stove. Use the caramelized sugar immediately.

Caramelizing sugar can be an easy, straightforward cooking process, provided you have the right tools.

1. 1. Equipment: To stir the caramel, use a wooden spoon or rubber spatula with a long handle to avoid getting too close to the hot sugar. Use a sturdy, heavy pot rather than a flimsy one that can lead to uneven heating.
2. 2. Crystallization prevention: Instead of using a pastry brush to keep caramelized sugar off the edges of the pan, do your best to simply keep the caramelized sugar at the bottom of the pan. The more you move things around to stop sugar from getting on the sides of the pan, the more you risk creating a crystallization chain reaction that will ruin your caramelized sugar.
3. 3. Add-ins: If you’re having trouble caramelizing sugar without it recrystallizing, instead of adding lemon juice or cream of tartar, as some recipes suggest, substitute some of the sugar for corn syrup.
4. 4. Cleanup: Save yourself the headache of scrubbing freshly caramelized sugar and soak your pot in water overnight to remove any sugar residue.

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