Making a caramel is simply burning sugar in a controlled way. Caramel is such an important sauce to know in your cooking arsenal because it can enhance so many different sweet dishes without much time or many ingredients. It is also great to add to store-bought desserts to bring a delicious homemade element to the table. There are some things you must do when you make a caramel and others that will ruin it. Here is a list of tips to make sure you get your caramel perfect every time.
Candy Thermometer
Having a candy thermometer is such an important tool to have in your kitchen, especially for caramels. It takes the guessing out of the process and gives you better control over the sauce.
Crystallization
Stirring your caramel is detrimental in almost every case. What will happen is your sugar will crystalize and it will become unusable. Instead, swirl your pan around to prevent burning. Another good tip is to paint the sides of the pan using a brush with water to prevent crystallization.
Dairy Products
Whether you are adding half and half, cream, or any other dairy product, wait until the end to put it in. The reaction will be severe, so make sure the heat is off when it happens.
