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Okay... Two pans down and both efforts to Carmelite sugar have resulted in a crystallized mess? Help!!!

asked by Beckyb about 4 years ago
5 answers 1844 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

High heat is key. Also, no string.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

High heat is a recipe for disaster. It should bubble gently as it begins to caramelize. Swirling it and avoiding inserting any wooden or metal spoons into the liquid should also help. If it seems to be cooking too fast, you should brush down the sides of the pan with a pastry brush that has been dipped in water. Do not under any circumstances allow the brush to come in contact with the cooking sugar

1d0d675a 5598 44a5 865e 32730d2a1273  186003 1004761561 1198459 n
added about 4 years ago

Swirl instead of stir. I usually add a teaspoon of corn syrup. It prevents the caramel from seizing up.

E0cc9d5c 6544 49fb b0e4 5c150d9ac0f7  imag0055
added about 4 years ago

Alice Waters's formula:
1 cup of sugar and 6 tablespoons of water. Cook over medium heat until the sugar begins to caramelize. Swirl the pan to make the caramelizing even. (Julia Child has you cover the pan with a lid so the sugar crystals on the side dissolve.)

767d528e d828 43e0 a3a5 1748a16a305b  louise avatar
added about 4 years ago

I'd second the Julia Child advice. Sugar in, with just enough water to moisten it all. Leave the lid on until the liquid is completely clear, with all the sugar dissolved. Remove the lid, turn up the heat and bubble until you see hints of brown. Swirl a little to keep the colour even at this point, but otherwise there's no need to stir or swirl.