Caramel usually crystallizes when sugar is stirred before it melts, sugar crystals stuck to the sides of the pot fall back into the mixture, or the mixture is stirred too much. Small sugar crystals can seed new crystals in the liquid sugar. As sugar melts with heat, any unmelted crystals from the sides can attract other sugar molecules and trigger a chain reaction. Stirring too often can also cause unwanted crystallization.
How Can You Keep Caramel From Crystallizing?
For smooth caramel, keep these points in mind. After pouring the sugar into the pot, do not stir it until it begins to melt. Use a wet brush to wash sugar splashed onto the sides of the pot back down, so it does not fall into the mixture. A small amount of lemon juice or vinegar can delay crystallization. After the sugar melts, gently swirl the pot to mix it instead of stirring frequently with a spoon. Remove the caramel from the heat as soon as it reaches the desired color.
What Mistakes Can Cause Caramel to Crystallize?
Stirring sugar with a spoon before it melts can trigger crystallization. Sugar crystals left on the sides of the pot can fall back into the mixture. Heating sugar over very low heat for a long time can cause uneven melting and crystallization. Adding a cold liquid can also speed crystallization because of the sudden temperature change.
Can Crystallized Caramel Be Saved?
Caramel that has begun to crystallize can often be saved by adding a small amount of hot water and reheating it slowly over low heat. Add the water a little at a time while standing back from the pot; hot sugar can steam and splatter and cause severe burns. Gently swirl the pot as it heats; do not stir the mixture. Do not remove it from the heat again until the crystals have fully melted, or crystallization may soon recur. The purity of the granulated sugar also affects the result: damp or clumped sugar may melt unevenly and start crystallizing in some spots. Storing sugar in a dry, measured container is a small but useful step before making caramel. Pot thickness matters too. Heat can distribute unevenly in a thin-bottomed pot, causing sugar in some areas to burn and crystallize before the rest has melted. A thick-bottomed pot helps distribute heat more evenly for more controlled cooking. A light-colored pot makes it easier to see the caramel change color and remove it at the right moment; its true color can be harder to judge in a dark pot.
You can prevent caramel from crystallizing by not stirring it until it melts, keeping the sides of the pot clean, controlling the heat, and choosing a suitable pot. Patient, attentive cooking with the right ingredients and equipment helps produce smooth, consistent caramel.