Caramelising
Caramelising means heating sugar until it melts, turns golden brown and develops roasted flavours.
Origin
Caramel adds sweetness with a slightly bitter depth to desserts, sauces and vegetable dishes. Vegetables with natural sugars, such as onions, also turn sweet and brown when cooked slowly.
How to
Heat sugar in a light-coloured pan or pot over medium heat and swirl it rather than stir. Once it is golden brown, take it off the heat or deglaze it with a little liquid so it stops darkening. A light pan shows the colour better.
Common mistake
Caramel that gets too dark tastes bitter. If you stir, the sugar can crystallise. Careful: hot sugar causes severe burns.
Related recipes
Caramelized Cinnamon Pineapple –Brazilian Steakhouse Style (No GrillNeeded), Spicy Spaghetti mit Garnelen und karamellisierten Zwiebeln, Bean-Burrata Salad with Caramelized Peaches and Perfectly Poached Egg
The right tool
An uncoated pan that holds heat evenly works best here: our Premium Stainless Steel Pan.
Related terms
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