Caramel and sugar work
Temperature-controlled chemistry. Each stage produces a different physical result from thread (106°C) through soft ball, hard ball, soft crack, hard crack, to true caramelisation above 160°C where sucrose breaks into hundreds of new compounds. It's a one-way reaction — once caramelised, it cannot be reversed.
A candy thermometer is essential — stages are only degrees apart. Crystallisation is the enemy: don't stir boiling syrup, wash down pan sides, add acid or corn syrup to disrupt crystal formation. The colour tells you the flavour — pale amber is sweet, deep amber is bittersweet, dark brown is seconds from burnt. That transition happens in about 10 seconds. Caramel continues cooking from residual heat.
Light-coloured saucepan and thermometer are non-negotiable. Pull at medium amber — residual heat darkens another shade. Add warm cream in a thin stream. Pinch of flaky salt at end for salted caramel. For dry caramel method: heat sugar directly, faster but less forgiving.
No thermometer. Stirring boiling syrup. Crystals on pan sides seeding the batch. Not having cream/nuts ready — you have seconds to act. Adding cold cream to hot caramel without caution — it erupts. Using a dark pan that hides colour change.
Common Questions
What are common mistakes when making Caramel and sugar work?
No thermometer. Stirring boiling syrup. Crystals on pan sides seeding the batch. Not having cream/nuts ready — you have seconds to act. Adding cold cream to hot caramel without caution — it erupts. Using a dark pan that hides colour change.