Caramelized Sugar with Water

Preparation info

  • Yield:

    2¼ cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

While the sugar syrup here should not boil wildly at the start, you do want to reach the desired temperature as quickly as possible to reduce the chances of recrystallization (when this happens, we say in the industry that the sugar has died). Cooking as rapidly as possible is important in any situation where you are reducing a sugar syrup close to or all the way to the point of caramelization. Cooking quickly is not an issue when you are boiling a sugar syrup to a lower degree, such as for