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Sugar
Appears in
Published 2006
No matter the form, ordinary white sugar is what’s required to make a basic caramel. Until you have mastered the technique, it’s always best to add a little water to ensure even distribution of the caramel crystals but, once you’re more confident, caramel should be made only from sugar, without any added water.
Darker colored sugars, such as the dry demerara sugar or the moist soft light and dark brown sugars, already have a caramelized flavor. These are worth investigating, or it might be an idea to try the recipe Toffee Sauce made with brown sugar.
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