How to Make Caramel
1/6- Use a heavy-duty pan with a secure handle and a reflective stainless steel interior. Heavy pans ensure even heat. A secure grip helps keep a steady hand. And a pan with shiny insides makes color changes easy to identify.
2/6- Make sure the sugar dissolves completely over low heat. To check, dip a spoon in, then rub a drop of syrup between your thumb and finger (it will still be cool enough). If you feel grainy bits, continue stirring over low heat. If not, turn up the heat to medium-high.
3/6- Use a pastry brush dipped in water to wash down the sides of the pan several times at the beginning. This helps dissolve any sugar crystals that may have formed. If you skip this step, the caramel could crystallize (i.e., become grainy).
4/6- Pay close attention during the last few minutes. Syrup color will change from golden to amber in seconds. Swirl the pan occasionally so the caramel colors evenly. If you burn it, start over. There's no way to save burned sugar syrup—just throw the whole batch out.
5/6- Cooked caramel will stick to the pan, stubbornly. For easy cleanup, don't bother scrubbing. Instead, fill the pan with water and bring it to a boil. It's the best way to remove boiled-on caramelized sugar.
6/6Sugar takes time to dissolve, but once it does and the syrup turns golden, the difference between light, medium, and dark caramel is a matter of seconds. The mixture in the pan will obviously be way too hot to taste safely. Here's a guide to gauging doneness and flavor simply by looking.
