Okay... Two pans down and both efforts to Carmelite sugar have resulted in a crystallized mess? Help!!!

High heat is key. Also, no string.

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High heat is a recipe for disaster. It should bubble gently as it begins to caramelize. Swirling it and avoiding inserting any wooden or metal spoons into the liquid should also help. If it seems to be cooking too fast, you should brush down the sides of the pan with a pastry brush that has been dipped in water. Do not under any circumstances allow the brush to come in contact with the cooking sugar

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dymnyno added 3 months ago

Swirl instead of stir. I usually add a teaspoon of corn syrup. It prevents the caramel from seizing up.

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mainecook61 added 3 months ago

Alice Waters's formula:
1 cup of sugar and 6 tablespoons of water. Cook over medium heat until the sugar begins to caramelize. Swirl the pan to make the caramelizing even. (Julia Child has you cover the pan with a lid so the sugar crystals on the side dissolve.)

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usingSpoons added 3 months ago

I'd second the Julia Child advice. Sugar in, with just enough water to moisten it all. Leave the lid on until the liquid is completely clear, with all the sugar dissolved. Remove the lid, turn up the heat and bubble until you see hints of brown. Swirl a little to keep the colour even at this point, but otherwise there's no need to stir or swirl.

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