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Caramel

post #1 of 5
5/25/08 at 12:30pm
Thread Starter 
I've only tried twice to make caramel and have had trouble each time dissolving the sugar - it took me more than an hour each time! I'm never really sure whether or not to allow the syrup to boil at all before all of the sugar is dissolved--it's very hard to not let it boil though.
How do I speed up the process??
I'm fine with the caramel once its dissolved, it's just getting it dissolved thats the problem, even with more water than books suggest...
Any advice is much appreciated :)
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post #2 of 5
5/25/08 at 8:46pm
don't use water and keep a close eye on the sugar.

water just helps desolve the sugar. But the more water you put the longer it takes to evaporate making the caramelization process take longer.
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post #3 of 5
5/26/08 at 5:03am
Are you stirring the sugar/water solution? If so, stop. Agitation of the mixture will encourage and increase the formulation of sugar crystals which is most likely the source of your problem.

Start with your sugar in a saucepan. Add enough water just to make it wet. Place the saucepan over medium high heat and bring to a boil-WITHOUT STIRRING. Dissolve sugar crystals that gather around the edges of the solution by dipping a pastry brush in water and brushing down the sides. Be patient-the solution with bubble for a while and then begin to color-usually unevenly. Gently swirl the pan over the heat a bit to even up the color until it becomes the color you desire.
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post #4 of 5
5/26/08 at 12:10pm
Thread Starter 
ok thanks foodnfoto, i was definitely stirring and will try and restrain myself next time.
Cheers guys :D
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post #5 of 5
5/26/08 at 12:28pm
Stirring will also generally help encourage crystallization, which makes your caramelized sugar look dull, crystalline, and generally bad looking... which is less important if you're just going to make caramel as opposed to any other piece of sugar work. I also find that if you use a deep pot you don't even really need to damp down the sides with a wet brush to dissolve the sugar.
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