Caramel — Wet Method (Sugar to Water)

2

Granulated sugar — Sucrose; caster or superfine melts most cleanly

1

Water — Evaporates fully before caramelization begins; filtered water prevents mineral cloudiness

Combine sugar and water in a heavy saucepan, swirling gently to moisten all crystals. Bring to a boil over medium-high heat. Once boiling, stop stirring entirely — agitation risks recrystallization. Brush the interior walls with a wet pastry brush to dissolve any stray crystals. Cook, swirling the pan only, until the syrup passes through the stages: thread (107 °C / 225 °F), soft ball (113–115 °C / 235–240 °F), firm ball (118–120 °C / 244–248 °F), hard crack (149–154 °C / 300–310 °F), and finally caramelization onset at roughly 160 °C / 320 °F. Target a deep amber at 175–180 °C / 347–356 °F for full flavor, then arrest cooking by removing from heat and carefully adding cream or pouring onto a silicone mat.

• Never stir once boiling — a single stroke can seed a chain crystallization that turns the whole pan grainy
• Glucose syrup or corn syrup (10–15% of sugar weight) is a professional anti-crystallization insurance policy beyond the wet method alone
• A copper or thick-bottomed stainless pan distributes heat evenly and minimizes hot spots that cause uneven browning
• Caramelization accelerates rapidly above 170 °C — remove from heat 3–5 degrees before your target and carry-over will finish it
• If the pan catches color unevenly, gently swirl (do not stir) to even temperature before it darkens further
• Always have an ice-water bath or cold cream ready to stop cooking the moment target color is reached

• Light caramel (blond)

  Pull at 160–165 °C / 320–329 °F; pale gold, milder, used for praline and nougatine

• Dark caramel (amber)

  175–185 °C / 347–365 °F; deep copper, bitter-sweet, for crème caramel and tarte tatin

• Inverted syrup caramel

  Add cream of tartar (0.1% of sugar weight) to convert some sucrose to glucose and fructose, further inhibiting crystallization

• Salted caramel sauce

  Deglaze with heavy cream (1:1 by weight to sugar) and whisk in cold butter; finish with fleur de sel

• Italian meringue syrup

  Cook the same base to 121 °C / 250 °F (firm ball) and stream into whipping egg whites

• Caramel — Dry Method

  No water; faster, darker, more volatile — same end product via a different path

• Simple Syrup (1:1 and 2:1)

  The same starting syrup stopped early before caramelization

• Toffee (butter to sugar)

  Wet-method caramel enriched with butter cooked to hard crack

1. 1.On Food and Cooking — Harold McGee
2. 2.The Professional Pastry Chef — Bo Friberg
3. 3.Chocolates and Confections — Peter Greweling
4. 4.Professional Baking — Wayne Gisslen

Confidence: high