Any impurities in your pot or on your cooking utensil (spoon, spatula) can cause an unwanted reaction called recrystallization. Recrystallization is a chemical process by which impurities and a compound (sugar) are dissolved in a solvent (water) and either the impurities or the compound can be coaxed out of the solution, leaving the other behind[2] X Research source . For our purposes, this means the formation of awful sugar clumps.
Keep a deep bowl of cold water nearby to plunge your hand in if caramel lands on it.
Only use granulated sugar. Brown sugar and powdered sugars contain too many impurities and will not caramelize. Raw sugar is not recommended.
To prohibit recrystallization, you can keep the pot covered until the sugar is completely melted. Any sugar crystals hanging on to the sides of the pot will be forced to the bottom by the condensation created. Another trick to prevent recrystallization is to add a tiny amount (a drop or two) of lemon juice or cream of tartar to the sugar water mix right at the moment it begins to dissolve. These recrystallization “agents” prevents large crystal lumps from forming by coating the smaller crystals. Some people also use a pastry brush dipped in water to wipe any sugar crystals off the sides of the pot during the heating process. While effective, the bristles can come off the brush and wind up in your beautiful caramel confection.
Because cookware and stoves do not always distribute heat evenly, it is important that you stand over the caramel during the entire process. Browning occurs quickly and caramel can burn quickly if left unattended. [3] X Research source
To make a salted caramel sauce, stir in 1/4 teaspoon of Kosher salt once the caramel mixture cools to room temperature. To make a vanilla caramel sauce, stir in 1 teaspoon of vanilla extract when you remove the caramel from the heat.
You want to make sure to move the liquefied sugar so it doesn’t begin to burn. Once burnt, it cannot be saved. If lumps begin to form, turn down the heat slightly and stir slowly. The lumps should melt by the time you are done. [5] X Research source
Use caution when adding liquid to the pan as it will bubble up. If you are using the caramel in a mold (for flan or crème caramel) pour it into the mold now. To make pralines, add a cup of toasted, chopped nuts to the pan. Stir them slightly with a couple pinches of salt, and pour the mixture onto a wax-paper lined baking sheet to cool. [6] X Research source
