How to Caramelize Sugar

(upbeat instrumental music)

[Instructor] Caramelizing sugar.

Sugar becomes caramelized when it's cooked

until all the moisture's gone and the sugar browns.

This is the last stage of cooking sugar.

We'll begin by putting our sugar and water

in a heavy pan.

This is a quarter cup of water to one cup of sugar.

It's important use a good quality, heavy pan

because if the pan heats unevenly,

some parts of the caramel could burn.

We'll set this over low heat

and stir quickly until the sugar is completely dissolved.

Adding water slows down the caramelization

process which helps avoid burning.

You could also caramelize sugar by itself

but it's harder to control.

Our sugar is dissolved,

so let's put the candy thermometer in.

Be sure that the tip of the thermometer

touches only the liquid and not

the bottom of the pan.

Now, turn the heat up to high

and bring the syrup to a boil.

Be careful that the temperature

doesn't go above 375 degrees Fahrenheit

or the sugar can burn.

Once the sugar's boiling, avoid stirring it.

This could make it crystallized and result in a

grainy texture.

Once the sugar turns amber-colored,

the caramelizing has begun.

Now watch out.

This happens quickly

and if your sugar caramelizes too much,

it will burn.

However, under-caramelizing leads to a weak flavor.

Now, we'll just plunge the pot into an ice bath

to stop the cooking.

Please be careful.

Caramel is extremely hot

and could result in bad burns if you're not cautious.

Take a look at our perfect caramelized sugar,

ready to satisfy any sweet tooth.

(upbeat instrumental music)