Carmalized sugar help

[American_Suisse]

I tried a new recipe last night that called for carmalized sugar. Never having done it before I followed the instructions as best I could. It didn't turn out too bad but I know the carmalized sugar wasn't correct. What is the correct way to carmalize?

[Breton Beats]

It would be more helpful to say what wasn't right about it. Also, what your end goal with the caramel is.

Many recipes tell people to start with dry sugar and proceed from there. While it is possible to make caramel like this I find it a lot easier to go with the "wet sand" method. In this you add just a touch of water to the sugar in the pan and mix with your fingers until it is combined. Cook until it bubbles, then boils, then browns to where you want it.

You need a small dish of water on the side and a brush. As the sugar starts to bubble and boil brush down the sides, also brush down any grains of sugar.

[American_Suisse]

Originally Posted by Breton Beats

It would be more helpful to say what wasn't right about it. Also, what your end goal with the caramel is.

It was for Porc au Caramel and as you stated, the recipe said to put the "sugar in wok and heat gently until it starts to smell as though it is burning. Stir in the water very carefully so that the mixture does not break up." What I ended up with was a mixture of part syrup and part clumps of sugar. I finished off the recipe and served it with curried rice stuffed pineapple and it went over well. I think I'm the only one that knew the pork didn't come out correctly.
I like the idea of making "sand" before and then cooking it down. I'll try that the next time. Thanks!