If sugar suddenly turns into a white, grainy mass while you are making caramel, the fix is to lower the heat, stop stirring, and add a couple of spoonfuls of hot water, letting the crystals dissolve back into liquid on their own.
Why does caramel crystallise?
While sugar melts, it stays in an orderly liquid state up to a certain temperature, but any grains splashed onto the side of the pot or left undissolved can fall back into the melted sugar and act as a seed, quickly triggering a chain reaction of crystallisation around them. Dipping a spoon in and out of the pot carries the same risk, since each touch can drag stray sugar grains back into the mix.
Even a small drop of water or a stray grain of table sugar can start the same chain reaction, which is why caramel is most sensitive in the first few minutes after the sugar begins to melt.
How do you rescue crystallised caramel?
As soon as you notice crystals forming, turn the heat down, stop stirring completely, and add one or two tablespoons of hot water. Left undisturbed over low heat for a few minutes, the crystals will start dissolving again; swirling the pot rather than stirring it is safer here, since a spoon can create new crystallisation points.
If the crystals still will not dissolve, take the pot off the heat for a few minutes before returning it to low heat, since sudden high heat raises the risk of burning. In some recipes a pinch of citric acid or a few drops of lemon juice is added from the start to make it harder for sugar molecules to re-bond, which prevents crystallisation before it happens.
Does it matter whether you use the wet or dry method?
Caramel can be made two ways: the dry method heats sugar on its own, while the wet method starts with a little water added in. The wet method lets the sugar melt more slowly and evenly, so the risk of crystallising is somewhat lower, which is often why it is considered safer for beginners. The dry method gives a faster result but is far more sensitive to stirring and temperature mistakes.
Whichever method you use, a heavy-bottomed pot helps heat spread evenly; in a thin pot, certain spots can overheat and start crystallising early.
Next time, melt the sugar without stirring, just swirling the pot gently, and brush any grains stuck to the sides with a wet pastry brush to greatly reduce the risk.
Colour is also a useful guide: a change from pale gold to deep amber that happens gradually means things are going well, but a sudden darkening means it is close to burning and the heat should come down right away. Copper pots conduct heat very fast and evenly, which is why they are popular for caramel, though a thin stainless steel pot can give a similar result with careful attention to temperature.
Comments (1)
Karamelim tam kristalleşme anında fark edip ocağı kıstım, iki kaşık sıcak su ekledim ve üç dört dakika dokunmadan bekledim; kristaller yavaşça çözülüp eski parlak hâline döndü.