How to Caramelize Brown Sugar
Caramelization is a process that causes sugar to become a deep amber color and develop complex flavors. It is the result of a chemical reaction that occurs when heat is applied to granulated sugar. The molecular bonds of granulated sugar break down, allowing the sugar molecules to form new bonds with other chemicals.
During the caramelization process, sucrose, or crystalline sugar, is heated to about 340 degrees Fahrenheit, which is the ideal temperature for achieving a caramel color. Once it reaches this temperature, it is ready to use.
A candy thermometer is the best way to measure this temperature and ensure you achieve the desired color. It is also important to keep an eye on the sugar throughout the caramelization process, so that you can judge when it is ready.
The first step in making caramel is to combine the sugar with water, and then bring it to a boil over medium-high heat. The water will help to disperse the granules of sugar and promote even cooking.
Once the sugar is at a rolling boil, you can stir it to help it cook evenly. Be careful not to stir too aggressively or you may cause the sugar to burn. This is an easy mistake to make, so it’s important to do this slowly and carefully.
You can use this method to make soft caramel candies, as well as to coat apples. It is also ideal for making caramel to decorate cakes.
In this method, you use a pan with a wider surface area to promote even heating and browning. However, this method is slower than the liquid method and may not yield a very dark caramel.
One danger of this method is that you run the risk of sugar crystallizing, which can cause your caramel to burn before it reaches the desired color. This can be prevented by not stirring the sugar during the boiling phase and adding a little extra water if necessary.
If you have this problem, it is recommended to start over with a fresh pot of water and begin the caramel again. You can also add a small amount of corn syrup or lemon juice to help thin the caramel.
Another possibility is to try baking the sugar for five hours or so. This will allow the molecules to break down and create a granulated caramel, which is a very popular addition to baked goods.
A common use of this caramel is to cover apple slices for Halloween, or to add it to cakes all year round. You can also drizzle the melted caramel over ice cream or fresh fruit for an added flavor and texture.
If you’re looking for a way to add a delicious new flavor to your desserts, why not try caramelized brown sugar? This sweet syrupy substance is delicious and a great way to dress up any dish.
