Fine Cooking Magazine
1 c. sugar
1/4 t. fresh lemon juice
1 c. sugar
1/4 t. fresh lemon juice
Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization.
In a heavy-duty 2-quart saucepan, stir the sugar, lemon juice and 1/4 c. cold water.
Brush down the sides of the pan with water to wash away any sugar crystals. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5-8 minutes. Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly, so keep an eye on it.)
5 Tips for Perfect Caramel:
One of two things can go wrong when making caramel: The caramel burns, or sugar crystals form, so the caramel goes from liquid and smooth to crystallized and solid. Here are a few pointers for making a perfectly smooth caramel every time:
*Watch bubbling caramel like a hawk.
Caramel cooks quickly and will turn from golden amber to smoking mahogany in seconds. Burning caramel has an unpleasantly bitter taste.
*Use clean utensil.
Sugar crystals tend to form around impurities and foreign particles.
*Acid helps.
Adding lemon juice to the sugar and water helps break down the sucrose molecules and prevents sugar crystals from forming.
*Swirl, don't stir.
Stirring tends to splash syrup onto the sides of the pan, where sugar crystals can form. So once the sugar is completely dissolved in water, just gently swirl the pan to caramelize the sugar evenly.
*A pastry brush is your friend.
Keep a pastry brush and some water next to the stove; you'll need it to wash off any crystals that might form on the sides of the pan.
This recipe is used for the Caramelized Pear Upside-Down Cake
In a heavy-duty 2-quart saucepan, stir the sugar, lemon juice and 1/4 c. cold water.
Brush down the sides of the pan with water to wash away any sugar crystals. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5-8 minutes. Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly, so keep an eye on it.)
5 Tips for Perfect Caramel:
One of two things can go wrong when making caramel: The caramel burns, or sugar crystals form, so the caramel goes from liquid and smooth to crystallized and solid. Here are a few pointers for making a perfectly smooth caramel every time:
*Watch bubbling caramel like a hawk.
Caramel cooks quickly and will turn from golden amber to smoking mahogany in seconds. Burning caramel has an unpleasantly bitter taste.
*Use clean utensil.
Sugar crystals tend to form around impurities and foreign particles.
*Acid helps.
Adding lemon juice to the sugar and water helps break down the sucrose molecules and prevents sugar crystals from forming.
*Swirl, don't stir.
Stirring tends to splash syrup onto the sides of the pan, where sugar crystals can form. So once the sugar is completely dissolved in water, just gently swirl the pan to caramelize the sugar evenly.
*A pastry brush is your friend.
Keep a pastry brush and some water next to the stove; you'll need it to wash off any crystals that might form on the sides of the pan.
This recipe is used for the Caramelized Pear Upside-Down Cake
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