In a pan or a saucepan, pour half a cup of sugar and pour 1-2 tbsp. water, then melt the sugar and bring it to a golden color.
The second method
From water and sugar (proportion 1:2) make sugar syrup and boil it to 160 degrees (test "caramel"), for this you will need a special thermometer. If you do not have a thermometer, put a drop of syrup on a piece of ice or in a glass with cold water. The drop should turn into a hard ball, which will crack on impact (you can try on a tooth).
Secrets of homemade caramel
- Use good quality, well-purified white sugar to make caramel.
- To keep the syrup from sugaring, add a little acid to it - lemon juice or vinegar. This will also give a slight sourness to the finished product.
- It is better to boil caramel when the bottom of the pan is evenly heated. If you have a gas stove, put a flame spreader on the burner.
- At the initial stage, when the sugar is just beginning to melt, you can help it by stirring with a wooden or silicone spatula. Once the sugar has melted, you can no longer stir, otherwise the syrup can crystallize.
- Sugar turns into caramel pretty quickly, so you should not move away from the stove. If the sugar burns, the caramel will have a bitter taste.
- You can add heated milk or cream to the hot caramel to improve the taste. Be careful, at this point the caramel can splatter a lot.