Caramelizing
Cooking sugars (natural or added) until they break down and turn golden-brown, developing complex sweet and nutty flavors.
What You're Doing
Cooking sugars — either added or naturally present in ingredients — until they break down and turn golden-brown, developing complex sweet and nutty flavors.
Visual Cues
Look for these signs to know your technique is working:
- Sugars melting and turning amber
- Sweet, nutty aroma developing
- Color progressing from golden to deep brown
- Texture becoming sticky and glossy
Why It Works
At temperatures above 160°C, sugar molecules break apart and recombine into hundreds of new compounds — creating complex flavors ranging from buttery to bitter. Slow, controlled heating develops the broadest range of flavors.
Failure Modes
Avoid these common problems:
- Heat too high - sugar burns and turns bitter
- Not stirring enough - hot spots burn
- Adding liquid to hot caramel - explosive splatter
- Stopping too early - not enough flavor development
Requirements & Guidelines
- Low and slow for even caramelization
- Stir frequently to prevent burning
- A pinch of salt speeds the process
Technical Details (CKL)
pan "skillet" 30cm
heat pan to 150C
apply "butter" to pan
apply "onion" to pan
wait 30min