How to Caramelize Sugar

By Cook Method Stovetop

Author Srivalli

In a nonstick pan, take the sugar and heat it up. Simmer and keep stirring. The sugar will start melting and within seconds the colour will start turning brown or golden.
Continue cooking for couple of seconds when you see the sugar become thick. Then, add 2 tbsp water and bring to boil. Make sure you mix the syrup and water well.
Boil in low flame for atleast 5 minutes till the sugar turns into golden brown switch off the flame.
Slowly add the remaining 2 tbsp water to the pan, making sure you don't scald yourself. Mix well and put it back on the flame, bring to a boil and remove.
Store in an airtight bottle.

Make sure you turn the sugar into brown and then add water.
Remember to add the water on the hot syrup to prevent it from crystallizing or becoming hard.
The syrup should be more liquid and not very thick.
This can be refrigerated for a week.
In the dish you want to make, add the syrup to the bottom, freeze for at least 10 mins, then pour the other dish over this.
This way the caramel sauce will not mix into the other dish.
You can use this sauce on ice creams, custard, cakes etc.

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