No-Fear Caramel
Whether you've been burned by caramel in the past or are nervous about making your first batch, you can count on these tips to ensure success.
There are two common approaches to making caramel. With a so-called “dry” caramel, sugar is heated alone. We recommend a “wet” caramel, whereby water is added to the pan with the sugar. With a dry caramel, you run the risk that the sugar will melt unevenly and some will burn. Adding a little water helps the sugar distribute more evenly around the pan, so it will melt and caramelize evenly. We also add corn syrup to help prevent crystalization. Follow these steps for a foolproof "wet" caramel.
Making a "wet" caramel is a foolproof way to achieve a smooth caramel without the risk of burning or crystallization. In a heavy pan, add water and corn syrup to the sugar to prevent crystallization. There's no need to stir. Let the sugar dissolve in the water.
Cook the ingredients over medium-high heat without stirring until the mixture is straw-colored, 6 to 8 minutes. Reduce the heat to low.
Reducing the heat to low gives you more time and control, since caramel can change color very quickly. Now you can swirl the pan occasionally to even out any hot spots and make sure the caramel is heating evenly. Look for it to take on an amber color in 2 to 5 minutes (at this point it should register between 360 and 370 degrees).
Depending on your recipe, this is where you add cream and/or butter and flavorings like vanilla and salt. Be aware that the additional liquid will cause the caramel to bubble and steam. This is to be expected; it's a visual cue that the liquid is absorbing a lot of the heat from the caramel and stopping the cooking process, which keeps the caramel from burning. It will quickly cease as you stir the caramel. Continue to stir the caramel until it is smooth.
If your recipe calls for a specific caramel temperature, first swirl the caramel to even out any hot spots. Then tilt the pan so that the caramel pools 1 to 2 inches deep. Move the thermometer back and forth in the caramel for about 5 seconds before taking a reading.
