The Science of Caramel

Caramel is simply sugar that has been cooked until it browns.  When sugars are heated they vibrate hard enough to explode. “Each microscopic piece of sugar shrapnel then explodes again, and those shards start smacking one another, forming new compounds. This rippling cascade of reactions transforms sweet, colorless, odorless sugar into some of the deepest, most complex mixture of taste, color, and aroma in existence. Browning is a sugar supernova.”   

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 How to Use a Candy Thermometer

    Pick a thermometer you’re comfortable with. The type of candy thermometer you use depends on your personal preference. You can choose a classic, analog candy thermometer, usually a glass pipe set in a stainless steel metal frame, or a plain, tempered glass tube. You can also try digital thermometers that use metal prongs or infrared sensors to provide an instant temperature readout.

    Verify its accuracy first. You can verify your thermometer’s accuracy by testing it in a pan of boiling water. Clip your candy thermometer to the side of the pan, then fill it with water and turn on the burner. Once the water comes to a rolling boil, the temperature should read (if you’re at sea level) 212 degrees Fahrenheit. If it does, you’re ready to start cooking. If it doesn’t, you’ll either have to convert the difference or invest in a new candy thermometer.

    Keep the bulb away from the bottom. An analog thermometer’s metal frame keeps the glass bulb from directly touching the bottom of the pan or pot. If your thermometer doesn’t have one or is a prong-type digital thermometer, make sure the tip does not touch the hot bottom, as it can damage the sensor and cause an inaccurate temperature readout.

    Read the temperature at eye level. You’ll get the most accurate readout of your temperatures if you read the line at eye level. Different forms of candy need specific temperatures to achieve the right texture and consistency, so it’s important to obtain the most accurate reading possible.

    Avoid extreme temperature changes. Once you remove your thermometer from a hot candy mixture, avoid running it under cold water right away, as the stark temperature change can cause your thermometer glass to crack.

How to Read a Candy Thermometer

Candy thermometers typically have temperatures markings in both degrees Fahrenheit and Celsius and markers for the various stages of sugar cooking. These stages help you determine the outcome of your candy:

• Thread stage: The cooked sugar in this stage forms a thin thread. This is the best stage for making simple syrups and preserves. The temperature range for the stage is 230–234 degrees Fahrenheit.
• Soft-ball stage: The cooked sugar at this stage forms a sticky ball that you can flatten to make fudges and fondants. The temperature range for this stage is 234–241 degrees Fahrenheit.
• Firm stage: At this stage, the cooked sugar becomes firm and flexible. This is the ideal stage for making caramels and nougats. The temperature range for this stage is 242–248 degrees Fahrenheit.
• Hard-ball stage: The cooked sugar in this stage forms a hard ball that holds its shape. The hard-ball stage is for gummies, rock candy, and marshmallows. The temperature range for this stage is 250–266 degrees Fahrenheit.
• Soft-crack stage: The cooked sugar in this stage forms firm, flexible threads and is used for making butterscotch and salt-water taffy. The temperature range for this stage is 270–289 degrees Fahrenheit.
• Hard-crack stage: At this stage, cooked sugar forms brittle threads that can be used for spun sugar, brittles, toffee and glazing. The temperature range for this stage is 295–309 degrees Fahrenheit. 

Tips and Tricks

•    Have everything ready before you begin. Read the recipe thoroughly before you star so you're not scrambling to figure out how much liquid to add if the recipe calls for it.

•    Use a heavy-bottomed pan and a heatproof utensil. Be sure both are spotless because even a tiny food particle can cause your caramel to recrystallize.

•    Always choose a pot or pan large enough to allow for plenty of expansion, especially if you'll be adding cream. When liquid is added to hot caramelized sugar, the mixture sputters and bubbles up vigorously. You may wish to invert a mesh sieve over the pan and pour the liquid through it. This will disperse the liquid and partially shield you from splatters and steam.

•    If you're a beginner, use the lowest heat possible. Slowing down the process makes it easier to manage.

•    Partially fill the sink or a large wide vessel such as a roasting pan, with ice water so that if your caramel threatens to scorch, you can immediately set the pan bottom in the ice water which will stop the cooking quickly.

•    Stay focused on the sugar during cooking. Just a few seconds can mean the difference between perfect and ruined. Hovering is recommended.

•    You can protect your hands by wearing long oven mitts. If you want to be extra cautious, keep a sizeable container of ice water handy. If you accidentally spill hot caramel on your hand, immediately plunge it into the ice water to stop the burn.

•    Don't be discouraged if you burn your caramel of it becomes a mess of dry crystals. Even very experienced pastry chefs overcook caramel.