Temperatures and Tests for Sugar Syrup

Different temperatures, ranging from 350° to 380°F/177° to 193°C, are suitable for different types of caramel. When making a caramel sauce, for example, 380°F/193°C will offer a deep, intense flavor. Over 380°F/193°C and the caramel becomes unpleasantly bitter. I prefer dark amber for caramels, caramel sauce, and praline powder.