How to Caramelize Sugar for Cake. Caramelizing sugar is an easy way to add flavor to cake recipes. Read on to discover more about this technique!
Caramelized sugar is used in many desserts, especially those that include chocolate. It adds a rich, sweet taste to baked goods, and also helps brown the surface of the dessert. You’ll love the caramelized sugar recipes if you are looking for a healthier alternative to traditional cakes.
This delicious bitter-sweet caramelized sugar recipe is perfect for baking Christmas Cakes, Cupcakes, Brownies, and more. You’ll love the rich flavour and colour that Caramel Syrup adds to a Christmas Cake.
At times it becomes a little tricky caramelizing sugar hence I have added a video on how to caramelize sugar for a cake, to this post.
Video – How to Caramelize Sugar for Cake
Table of Contents
- Video – How to Caramelize Sugar for Cake
- How to Caramelize Sugar for Cake
- Tips to Make Perfect Caramel Syrup for Cakes
How to Caramelize Sugar for Cake
Granulated Sugar – 1 Cup (200 grams)
Water: 1/2 cup (120 ml)
Cook Time: 20 minutes
Yields: 120 ml
If you want to make caramelized sugar at home, follow these steps:
- Prep your pot: Heat a heavy bottom saucepan first and then add 1 cup of granulated sugar. The sugar will immediately begin to caramelize at the sides over medium heat until it starts to melt.
- Immediately add ¼ cup of room temperature water. Bring mixture to a boil over medium heat. Cook syrup until it turns deep amber color (about 5 to 6 minutes). At this stage, you can switch off the heat and allow the syrup to cool. You can use it as a topping for cakes, cookies, ice cream, flans, and other desserts.
- If you’re making caramelized sugar for baking, continue to cook the syrup till it turns dark brown in colour. Now remove the saucepan from the stove and let the mixture cool until it reaches room temperature.
- The caramel syrup hardens at this stage. Place it back on low heat and add the remaining 1/4 cup of room-temperature water. Continue heating until the caramel dissolves and the mixture comes to a boil. You can use a spatula to stir the mixture and dissolve the caramel clumps. Switch off the heat and let it cool. The Caramel syrup will not harden now but turns thicker as it cools.
- Transfer the caramel syrup mixture to a glass container. Cover and refrigerate until ready to use. To use you can reheat it in a microwave oven for a few seconds.
Tips to Make Perfect Caramel Syrup for Cakes
- Heat a thick bottom pan and then add the granulated sugar. This helps in caramelizing faster.
- Do not stir until the sugar is completely melted and begins to caramelize, or else it will crystallize.
- Constantly monitor the sugar while it is caramelizing to avoid burning. Burnt sugar will add a bitter taste to the cake.
Cakes using Caramelized Sugar
Christmas Pudding
Printable Recipe Card
How To Caramelize Sugar For Cake | Caramel Syrup for Cakes
Equipment
- 1 Thick bottom saucepan
Ingredients
- 200 grams Granulated Sugar
- ½ cup Water (room temperature) (120 ml)
Instructions
- Heat a heavy bottom saucepan first and then add 1 cup of granulated sugar.
- Immediately add ¼ cup of room temperature water. Bring mixture to a boil over medium heat. Cook syrup until it turns deep amber color (about 5 to 6 minutes).
- Now remove the saucepan from the stove and let the mixture cool until it reaches room temperature.
- The caramel syrup hardens at this stage. Place it back on low heat and add the remaining 1/4 cup of room-temperature water. Continue heating until the caramel dissolves and the mixture comes to a boil.
- Switch off the heat and let it cool. The Caramel syrup will not harden now but turns thicker as it cools.
- Transfer the caramel syrup mixture to a glass container. Cover and refrigerate until ready to use.
Notes
- To use you can reheat the caramel syrup in a microwave oven for a few seconds.
- Use a heavy bottom pan to caramelize the sugar.
- Do not stir until the sugar melts and begins to caramelize.
- Store in a glass container
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