Equipment
* optional
Ingredients
Caramel Base
- 200 g white granulated sugar
- 50 ml water
- 5 ml lemon juice, freshly squeezed and strained
Finishing
- 100 ml water, warm
Nutrition (per serving)
Method
Combine the white granulated sugar, 50ml of room temperature water, and lemon juice in a heavy-bottomed saucepan. Stir gently off the heat just until the sugar is completely moistened.
Place the saucepan over medium heat. Allow the mixture to come to a gentle simmer without stirring. If sugar crystals cling to the sides of the pan, brush them down with a pastry brush dipped in clean water.
Continue to cook the syrup until it transforms into a deep amber liquid, reaching approximately 170 C / 340 F. Watch closely as caramel can go from perfectly amber to burnt very quickly.
Remove the pan from the heat immediately. Stand back and carefully pour in the 100ml of warm water. The mixture will vigorously bubble, spit, and steam. Stir carefully with a heatproof spatula until the bubbling subsides.
If any lumps of hardened caramel formed, place the pan back over low heat and stir gently for 1 to 2 minutes until perfectly smooth.
Allow the syrup to cool in the pan for 30 minutes before transferring it to a clean glass jar. It will thicken considerably as it reaches room temperature.
Chef's Notes
- Lemon juice acts as an invert agent. The acid breaks down sucrose into fructose and glucose, which prevents the sugar molecules from easily stacking and reforming crystals.
- Safety first: Boiling sugar causes severe burns because it sticks to the skin. Always use long-handled tools, keep a bowl of ice water nearby just in case, and stand back when adding liquid to hot caramel.
- For a deeper, more robust flavor, allow the caramel to reach a dark mahogany color, but be prepared to pull it off the heat immediately to avoid a burnt, acrid taste.
- A light-colored saucepan makes it much easier to judge the exact color of your caramel as it darkens. Avoid dark non-stick pans for this task.
Storage
Refrigerator: 6 months — Store in an airtight glass jar. Bring to room temperature before using if it thickens too much.
