Anyone can melt sugar on the stove, but only the best chefs can make the perfect caramel, because they have completely mastered the culinary technique of the flawless caramelization of sugar. Here are some tips to help you get into their master it yourself.
There are two ways to make caramel. They are known to be dry and wet. When wet, the sugar is dissolved in water and then cooked. With the dry version, the sugar is melted without adding water.
To a large extent, sugar is basically water and the heat liquefies it. To make the perfect caramel, you need to know exactly what color and taste it has. These are the important things to keep in mind when preparing it.
Heat the sugar over medium heat. Keep an eye on it constantly. The main trick at this point is to be careful not to burn it, especially if you have put a thicker layer. The sugar should start to melt at the edges of the pan, but sometimes it also melts in the center.
Once the melting process begins, start pushing the sugar to the center of the pan with a spatula so that the mixture caramelizes evenly. Know that once the caramel is burned, it cannot be saved and you have to start the whole procedure all over again.
If the caramel forms a lot of lumps or is grainy, do not worry. Just reduce the heat and continue stirring. Any stubborn pieces must melt. If this still does not happen, do not worry, because the pieces will be so small that they will not affect the taste of your recipe.
If you have put too much sugar and it can't melt, continue cooking over very low heat and stir as little as possible. In such cases, lumps will certainly form, but if they bother you, you can take them out.
When it comes to the wet caramel, the most important thing is to dissolve the sugar well in the water. Cook over high heat. The mixture will thicken and change color in about 10 minutes. Remove the caramel from the heat when it turns amber. It will darken after it cools down.
If the recipe requires you to add cream to the caramel, pour it in while it is hot. Be careful not to get burned, if small drops splash out. It is recommended to wear a long-sleeved blouse when making the caramel.