Sugar caramelization: features, steps and recommendations

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sugar is one of the favorite ingredients for those with a sweet tooth. And not only in pure form. It is also the main ingredient in the preparation of caramel sauce used to decorate desserts and dishes. In fact, it is a product of caramelization of sugar. It is worth noting that making caramel is quite simple. The entire preparation takes a few minutes.

This article will detail how to carry out this process in several ways for different purposes.

Water caramel preparation method

This variant of sugar caramelization is extremely popular among housewives. It is quite easy to implement, and also makes it more likely to prevent burning of the main component. At the same time, it takes a little longer to prepare. However, the result is much better.

Required Ingredients

For sugar caramelizationin this way you will need:

• white granulated sugar - 2 cups;
• water - half a glass;
• lemon juice - a quarter teaspoon.

In the event that you do not plan to prepare a large amount of sauce, you can use the ingredients in the following volume:

• one glass of granulated sugar;
• fourth of a glass of water;
• 1/8 of a teaspoon of lemon juice.

Attention! If it becomes necessary to change the consistency of caramel (more liquid or thicker), you need to change the ratio of sugar to water. The more water, the more liquid it is.

The process of making caramel

For cooking, you must use a high quality pan made of metal or stainless steel (allows you to see the color changes of the product). It should have high walls and a thick bottom. If the bottom is thin, the sugar will definitely burn on one of the so-called "hot spots", which will immediately ruin the caramel.

Now you can proceed to the cooking process itself:

• In a saucepan, mix sugar and water. Set to medium heat.
• Stir constantly with a wooden spoon.
• Standard temperature for sugar caramelization is 160 degrees.
• Cook the contents until it becomes transparent.
• You can add lemon juice at this point. Its use will help to avoid recrystallization of sugar.
• Now the contents must be prepared beforeuntil it boils. Then stop mixing.
• Now you should slightly reduce the flame and cook the sauce for another 8 to 10 minutes. It is noteworthy that caramelization of sugar should take place on low heat, and not boil. It is also worth noting that depending on how much water was used, the duration of the preparation of caramel will also depend.

Important! At the moment when the water begins to evaporate from the dishes, do not mix the contents. Otherwise, the caramel will be enriched with air and the mixture will not take on the desired color.

Also, do not leave the pan unattended. The color change from white to dark occurs fairly quickly. If the caramel was burned, it must be thrown away. This result is absolutely inedible.

During cooking, it is necessary to monitor how the color of the contents of the pan changes. If it appears unevenly, simply lift the pan carefully by the handles and turn the pan, thus allowing the product to cook evenly.

In no case do not try the caramel being prepared. Her temperature at this stage reaches 170 degrees and can leave serious burns on the skin.

It is necessary to ensure that the color of the mixture is uniform. As soon as it becomes a little thick, you can finish cooking.

Remove the dishes from the stove immediately after cooking. Otherwise, caramelization of the sugar will fail and the product will burn.

To avoid burning the sauce from residual heat, the pot must be placed incold water to keep the bottom cool. Hold no more than 10 seconds.

It is necessary to use the prepared sauce immediately after it has been removed from the stove. The problem is that as it cools, it hardens extremely quickly, and therefore, it will not work to pour or spray it.

In the event that hardening has begun, just place the dishes on a small fire and melt the caramel. In this case, it is better not to stir with a spoon, but simply to rotate the pan.

The following is another technological mode of sugar caramelization.

Dry cooking caramel

Preparation in this way is most relevant among those involved in the production of sweets. This option takes much less time than the previous one.

What you need for cooking

To make caramel you only need granulated sugar. Depending on how much caramel is needed, the volume is also calculated. Often it is two cups.

For cooking, a stainless steel pot is also taken, with a thick bottom and high walls.

How to make caramel

Before cooking, the sand must be evenly distributed over the bottom of the dishes.

Heat the sugar over low heat. At this time, the contents should begin to melt around the edges, turning golden.

As soon as the change begins to take place, stir the contents with a wooden spoon. During this process it is necessary to move itfrom the walls to the center. In the event that the layer of sand is dense enough, you need to make sure that it does not burn to the bottom.

The product will melt unevenly, so you just need to reduce the heat and continue to stir. During this process, the resulting lumps will melt.

Don't mix the contents too much, otherwise the sugar mixture will seize in a lump and not have time to melt.

It is necessary to watch the caramel being prepared very carefully. It should reach an amber color.

It is necessary to remove the product from the stove exactly at the moment when it starts to smoke.

Depending on what the resulting caramel is used for, you must either immediately remove it from the stove and place it in ice water for 10 seconds, or immediately use it for pouring or spraying.

Next will be the recipe for sugar caramelization for moonshine.

Caramel for mash

This process is used when there is a need to replace yeast that is unable to process sugar as it is. This option has the following advantages and disadvantages.

Benefits

Among them are:

• reducing drink preparation time;
• caramelization of sugar for mash allows you to clean the component due to high temperatures;
• cooking in this way radically changes the taste of the final product;
• when using a classic moonshine, the final product is higherquality;
• when caramelized sugar is used, the finished product will have a pleasant aroma, especially the latter will be noticeable if fruit is added during production.

Flaws

This includes the following points:

• Slightly longer due to additional process than without caramelization;
• the output of the product will be a few percent less, but at the same time, this loss will include the part that can spoil the taste;
• furfural is released.

What to make caramel from

To prepare such a component you will need:

• 3 kilos of sugar;
• 1.5 liters of water;
• 12 grams of citric acid.

How to make caramel according to this recipe

For cooking, you must use deep stainless steel dishes with high walls and a thick bottom.

• The water poured into the pan must be heated to 80 degrees.
• It is necessary to pour sugar into a boiling liquid in portions and very slowly so that the sand has time to dissolve. At this time, it is necessary to stir the contents of the pan.
• After all the sand is poured in, you can bring the water to a boil. Because of this, white foam will begin to appear on its surface. It must be removed regularly. Continue this process for no more than 10 minutes.
• Next, without ceasing to stir, citric acid is added to the pan. This is done in small batches. Then cover the dishes with a lid and reduce the heat to a minimum intensity.
• It is necessary to keep the temperature in the same range. For normal sugar caramelization, set to 80 degrees. Continue this process for an hour. Keep the pot covered.
• as soon as the time is up, turn off the fire and cool the contents of the dishes to 30 degrees.

Cooking Tips

• It is recommended to adhere to low temperature conditions. This will give you better control over the cooking process.
• At the end of cooking, make sure that the caramel does not burn. This can happen extremely quickly.
• Adding lemon juice will give the product an unusual flavor and also prevent hardening.