Working with Caramel

Caramel will show up in many of my recipes and I’m a big fan of combining it in different ways with different flavours. The process of caramelization consists of heating sugar slowly to around 170°C (338°F). As the sugar heats, it breaks down the molecules of the sugar forming the colour and aroma we know as caramel. Although it’s not difficult to successfully caramelize sugar, if you’ve never done it before it can be daunting. If you follow these steps and look out for the warning signs then I’m sure you can make the perfect caramel. There are two methods of making caramel: a wet caramel and a dry caramel.