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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 60 kcal
- Protein
- 0 g
- Carbohydrates
- 15 g
- Fat
- 0 g
- Fiber
- 0 g
- Sugar
- 15 g
- Sodium
- 0 mg
- Potassium
- 1 mg
- Calcium
- 0 mg
- Iron
- 0.0 mg
- Magnesium
- 0 mg
- Phosphorus
- 0 mg
- Vitamin C
- 0 mg
- Folate
- 0 mcg
- Water
- 12 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Syrup becomes grainy and solidifies
Cause: Sugar crystallization caused by agitation or undissolved sugar crystals on the side of the pan
Fix: Add 50ml of water and reheat gently until crystals dissolve completely, then reduce again.
Prevention: Never stir the boiling sugar. Wash down the sides of the pan with a wet pastry brush.
Syrup is bitter and smokes heavily
Cause: The caramel was taken past 175 C / 350 F and burned
Fix: Cannot be fixed. Discard safely once cool and start over.
Prevention: Remove from heat immediately when a deep amber color is reached. Use an instant-read thermometer.
Caramel turns into a hard candy block when finishing water is added
Cause: Water was too cold, or not enough water was added to stop the cooking
Fix: Return to low heat and simmer gently until the hard caramel block dissolves into the water.
Prevention: Always use warm or hot water to deglaze caramel.
Cultural Context
Caramelization is a foundational culinary technique that spans centuries, initially popularized by Arabic sugar refiners. The addition of an acid like lemon juice is a classic confectioners trick to create invert sugar, ensuring a smooth, clear syrup that holds its liquid state at room temperature.
