Caramelization
Making Caramel Color
Principle: Sugar melts at high temperatures and exhibits different physical properties depending on the duration of heating.
Example: Preparing 200 ml of caramelized sugar color.
Water Sauté
- Use a pot with a curved bottom or one where the flat bottom area accounts for less than 1/3 of the total surface.
- Add 8g of rock sugar, white granulated sugar, or icing sugar to the pot. Rock sugar is preferred. If you desire a more pronounced sweet taste, you may add approximately 2g more.
- Add 50ml of 70°C hot water to the pot.
- Place the pot on the stove.
- If using a gas stove, adjust the flame from high to the minimum setting, ensuring the flame does not exceed the surface area of the water. If using an induction cooktop, set it to the minimum level and be ready to turn off the power at any moment.
- Continuously stir the sugar-water mixture with a spatula. If using rock sugar, you may gently tap it with the back or edge of the spatula to crush it and accelerate melting. If the sugar begins to change color before it has fully melted, continue adding hot water until the total volume reaches 50ml.
- Once all the sugar has melted, the sugar-water mixture will appear viscous with a transparent, slightly white color, similar to the hue of mica. Continue stirring at this stage.
- Continue stirring the sugar-water mixture as its color gradually turns white.
- Continue stirring the sugar-water mixture as its color begins to show a faint brown tint.
- Continue stirring the sugar-water mixture as its brown color becomes distinctly visible.
- Continue stirring the sugar-water mixture as it turns brown and dense, fine bubbles begin to form.
- Continue stirring the sugar-water mixture. As it remains brown with dense, fine bubbles, larger bubbles will start to appear among the smaller ones.
- Add 150ml of 70°C hot water to the pot. The liquid in the pot should now appear deep reddish-brown, with a clear and transparent color, and emit a faint caramel aroma.
- Pour the mixture into a bowl to obtain 200ml of caramelized sugar.
Note
Supplement to Step 13:
It is not recommended to use cold water instead of 70°C hot water, as low temperatures can cause the sugar to solidify and stick to the pot.
Oil-fried (Recommended)
- Stir-fry with water
- Stir-fry with water
- Add 10ml of room-temperature cooking oil to the pot
- Stir-fry with water. Change the sugar-water mixture to a sugar-oil mixture, and finally add 190ml of hot water. The rest is omitted.
Syrup Status and Usage Description
| Status | Preparation Method | Usage (Example) |
|---|---|---|
| Partially melted syrup | Stir-fry with water (oil) at stage 8 | Glazed hawthorn |
| Fully melted syrup | Stir-fry with water (oil) at stage 9 | Tanghulu (candied haws) |
| Caramel | Stir-fry with water (oil) at stage 11, then cool naturally | Caramel |
| Sugar color | Stir-fry with water (oil) at stage 13 | Sugar color |
- When using sugar coloring (tang se) to cook small-volume dishes such as braised pork belly, you can add the ingredients directly before Step 13 and stir-fry them quickly until there is no visible liquid pooling at the bottom of the pot. At that point, add water. This method allows for faster color development.
Additional Content
If you encounter any issues or find opportunities for improvement while following the process described in this guide, please submit an Issue or a Pull request.