Caramelizing Sugar

May 1, 2025

Hello Friends,

Caramelized Sugar or Burnt Sugar is sugar that is heated and stirred until it melts and turns brown. This will set up fast once it is melted so you must work quickly when using to line a mold for dessert. Some cooks will add a very little water to the melted sugar to make thinner syrup; add water carefully to avoid steam burns.

To make caramelized sugar on the STOVE TOP, sprinkle ½ cup sugar evenly over the bottom of a heavy skillet or saucepan. Cook over medium heat stirring constantly with wooden spoon until sugar melts into syrup. Do not cook at too high temperature or too long; it will turn dark and burn. When syrupy quickly pour into the bottom of a heat resistant mold or custard cups. Tilt mold to coat bottom while mixture is still warm. Let cool while preparing directions for custard.
Note: Syrup that has dried in pan is easy to remove with hot water; fill with water and set on heat until dissolved.

To make caramelized sugar by the OVEN METHOD, preheat oven to 475F degrees. Cover bottom of metal ovenproof mold with sugar about ½ inch deep. Place in oven about 15 minutes. If sugar is still white in some areas, stir with wooden spoon mixing with browned areas. When all becomes golden brown and starts to foam, 3 to 4 minutes, remove from oven. Using hot pads tilt mold in all directions to allow sides and bottom to coat. Finish dessert.

FLAN

Caramelize 6 ovenproof custard cups with ½ cup sugar using stove top method. Preheat oven to 300F degrees. Combine milk and salt in medium saucepan. Over medium heat bring just below boiling point to scald; set aside. Combine eggs, 1/3 cup sugar and vanilla in medium bowl; beat well until light and foamy. Add scalded milk stirring to blend well; strain into caramel lined custard cups. Place cups in shallow pan and set on middle oven rack. Pour warm water into shallow pan 2/3 up sides of cups. Bake in oven about 1 hour or until custard has a golden yellow crust and is set. Test for doneness by inserting a pick in center; it is done if pick comes out clean. Remove from oven and allow to cool; cover with wax paper and refrigerate. To serve run knife around edges of cups and invert on individual serving plates. Scrape caramel from cups onto top of custards.

CARAMELIZED PECANS

Combine sugars, milk and salt in a heavy pan over medium heat. Stirring continuously, bring mixture to a rolling boil then cook an additional five minutes (NO MORE-NO LESS). Remove from heat and add vanilla and pecans; mix well. Pour on greased platter and cool; break apart to serve.

Your friend, Frances