How to Caramelize Sugar

February 5, 2024 by Lisia Childs
How do you caramelize sugar?

Caramelized sugar is the basis for many candies, and if you know what you’re doing, it’s pretty simple. However, you must use caution because the sugar becomes very hot and will burn quickly.

caramelizing sugar
How do you caramelize sugar?

For years I was curious about how to caramelize sugar in order to make homemade caramel sauce like the one above. I was intimidated by the process, but it’s really easy. I’ve laid it out below.

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Easy Step-By-Step Instructions for How to Caramelize Sugar

What's the method for caramelizing sugar?
As the water in the sugar evaporates, the sugar begins to caramelize. The darker it gets, the more intense the flavor gets. Once the process starts, it goes quickly. Watch it very closely. I turn off the heat right before it gets to the level of caramelization that I want because the pan will still be hot, and the sugar will continue to cook. My favorite stage is a little more than medium. By the time it reaches dark caramelization, it has a slightly scorched flavor. Some people like that, but I try to avoid it.
Making sugar into caramel

There are two methods for caramelizing sugar: The Dry Method and The Wet Method. Both methods achieve the same end result, and each has advantages and disadvantages. Whichever method you choose, be sure to use a heavy-bottom sauce pan with a large surface area, and preheat it over medium-low heat, making sure the bottom is evenly heated. Also use a light colored pan in order to better see the process.

The Wet Method

Advantages:

  • Easier for beginners
  • Less likely to burn than the dry method.

Disadvantage:

  • More likely to re-crystallize, causing a grainy texture, than the dry method so mustn’t be agitated too much

The wet method for caramelized sugar is very simple. Here it is:

Instructions for caramelizing sugar
Combine 4 parts sugar to 1 part water in a heavy bottom sauce pan over medium low heat, and stir together until the sugar is completely saturated and beginning to dissolve.
How to melt sugar
Once the mixture comes to a boil, turn the heat to high.
Making sugar into caramel
Use a pastry brush dipped in water to swab down the sugar crystals on the sides of the pan, but do NOT stir. It must be left alone to cook.
How to melt sugar
As the water evaporates off, and the heat of the sugar rises, the sugar begins to caramelize. The mixture will quickly go through all of the sugar syrup stages listed above.
How do you caramelize sugar?
Be ready to remove it from the heat as soon as it gets to the desired stage, because it won’t stay there for long.

The Dry Method

Advantages:

  • Caramelization happens very quickly.
  • Not as at risk for re-crystallizing as the wet method.

Disadvantage:

  • Because it caramelizes quickly, it can also burn quickly.

The only ingredient required for the dry method is sugar. Here’s what you do:

How do you Caramelize Sugar
For this method, sprinkle a thin layer of sugar in a heavy bottom sauce pan, and turn on medium-low heat. Do not dump all of your sugar in at once. In a short amount of time, you’ll see it begin to dissolve and change color.
How to Caramelize Sugar
As the sugar melts, sprinkle another dusting over the layer that is melting. Gently shake the pan so that the un-melted sugar moves into the melted sugar. You are at less risk of re-crystallizing the sugar with this method (compared to the wet method).
Dry Method for caramelizing sugar
You can use a wooden spoon to drag the un-melted sugar through the molten sugar to facilitate faster melting, but do NOT stir.
How do you Caramelize Sugar?
As the sugar gets close to the desired stage or caramelization, remove it from the heat. The pan will still be hot, and the sugar will continue to get darker. Work quickly to use the caramelized sugar in whatever capacity you had planned, and be very careful not to burn yourself.
How do you caramelize sugar?
A candy thermometer can be used to measure the exact temperature of the caramelized sugar, but your eyes and nose are often the best judge of when it is ready. It seems like I can always see and smell that it’s done before the thermometer registers it. Stay close by and watch the process of your sugar caramelizing very closely. Once it starts to brown it can progress from nutty and rich to bitter very quickly.
Making sugar into caramel
This caramel sauce was made from medium to dark-ish caramelized sugar

Free Printable Recipe for Caramelizing Sugar

How do you Caramelize Sugar?

Caramelizing Sugar (How To)

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Ingredients
  

Wet Method Ingredients

  • 1 cup granulated sugar
  • ¼ cup water

Dry Method Ingredients

  • 1 cup granulated sugar

Instructions
 

Wet Method Instructions

  • Combine sugar and water in a heavy bottom sauce pan over medium low heat, and stir together until the sugar is completely saturated and beginning to dissolve.
  • Once the mixture comes to a boil, turn the heat to high. Use a pastry brush dipped in water to swab down the sugar crystals on the sides of the pan, but do NOT stir. It must be left alone to cook.
  • As the water evaporates off, and the heat of the sugar rises, the sugar begins to caramelize. The mixture will quickly go through all of the sugar syrup stages listed above. Be ready to remove it from the heat as soon as it gets to the desired stage, because it won’t stay there for long.

Dry Method Instructions

  • Sprinkle a thin layer of sugar in a heavy bottom sauce pan, and turn on medium heat. Do not dump all of your sugar in at once.
  • As the sugar starts to melt, sprinkle more sugar over the layer that is melting. Gently shake the pan so that the un-melted sugar moves into the melted sugar. You are at less risk of re-crystallizing the sugar with this method but you still do not want to stir it. If necessary, you can use a wooden spoon to drag the un-melted sugar through the molten sugar to facilitate faster melting, but do NOT vigorously stir.
  • As the sugar gets close to the desired stage or caramelization, remove it from the heat. The pan will still be hot, and the sugar will continue to get darker.

Notes

Work quickly to use the caramelized sugar in whatever capacity you had planned.