Caramel Sauce

A proper caramel flavor is a delicate balance between sweetness and bitterness. As sugar cooks and begins to change color, a flavor change will occur. The darker the sugar, the more bitter it will become. Depending on the application for the finished caramel, it can be made mild or strong. At this point, a liquid is added. This liquid will serve several roles: it will stop the cooking process, it can add richness and flavor, and it will soften the sauce. The fluidity of the finished sauce will depend on the amount of liquid added to it, and the temperature it is served at. Dairy products, such as cream, milk, or butter, will add richness; use water for a clear sauce; use fruit purées to add different flavor elements.

Cooked Sugar Stages

Depending on the source you use, there will be slightly different temperature ranges as well as descriptions for the various cooked sugar stages. It is best to use all of these tables as guides only to familiarize yourself with the various stages of cooked sugar, their corresponding temperatures, what the cooked sugar looks like at each stage, and their uses. One way to test for these stages is to drop about a teaspoon of the cooked sugar into a glass of cold water. Then retrieve the sugar by pressing it gently between your thumb and forefinger and examine it to determine the stage. The higher the temperature of the cooked sugar, the less water there is in the sugar, so the firmer the sugar will be. Another way to determine the stage of the cooked sugar is with an accurate mercury or digital candy thermometer.

• To convert Fahrenheit to Celsius: Subtract 32, multiply by 5, then divide by 9.
• To convert Celsius to Fahrenheit: Multiply by 9, divide by 5, and then add 32.

The Stages of Cooked Sugar