How to caramelize sugar |

How to caramelize sugar

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

31 Responses

  1. Mella says:

    i’m excited for your custard cake recipe!

  2. Mella says:

    i was planning to make this yesterday but after reading this post i decided to just wait for your recipe. When you said it was sinful, my mouth started watering.

    • dubai says:

      Hi.. thanks for the recipe, I try to make my perfect custard cake for my family, everything is perfect, (the cake, the custard) except the caramel, I used medium brown sugar, but the color on top of the custard didnt come cristal brown.. it looks like pail (as if i used white sugar).

      Please tell me what should i try?


      • Connie says:

        I used white sugar. But there’s really no harm in using brown. In fact, using brown sugar will give you a darker colored caramel. If yours was pale, it means it should have been boiled a little longer.

  3. Tina says:

    ah! so that’s why my caramel failed before. I kept stirring it crystalized.
    Thanks for being specific not to stir.

  4. elles says:

    what’s the size of the pan that you used? tnx

  5. reader says:

    i read somewhere that adding corn syrup, citrus juice, or a dash of vinegar (very little as to not affect the flavor of your caramelized sugar) prevents the syrup from hardening. not sure though, just wanted to share. :)

  6. Mommy Lala says:

    Hi I know this is an old entry so I’m crossing my fingers you’ll see my post :)

    Wondering about pouring in the custard (as in your custard cake) or milk mixture (for lecheflan): Must I wait for the caramel to harden before pouring? I’m always afraid that I’ll “disturb” the caramel and have custard/lecheflan with a caramel “slice” in the center.

    This hasn’t happened with my leche flan attempt but I just credited that to luck.

  7. Clydi says:

    You are a god send. I have tried several recipes before and my sugar always crystallizes, stirring was the problem. Thank you so much you are wonderful.

  8. Zaike says:

    Hi, Ms. Connie, this is Zaike. I just would like to ask, is it okay to caramelize the sugar directly in the moulding pan? Does is make any difference? Thanks :)

  9. HWL says:

    why do some people add butter? and would “oleo” work instead?
    I am caramelizing cacao beans…wondered about the different preparations.

  10. ria says:

    Hi Ms. Connie, just want to ask if its ok to pour it to plastic puto mold, im worried that it might melt the plastic?


  11. brownsugar says:

    The chef that saved christmas! I was struggling with caramelizing sugar– one recipe says stir sometimes, others say I shouldn’t use water. I must’ve tried 4 or 5 recipes before this and this was PERFECT!

  12. angie says:

    WOW!!! You saved my bum…been trying to melt sugar just on stove for the last 3 hours…this works like magic!! Thanks so much!!!

  13. Nidhi says:

    THank you for help. I am 14 years old and wanted to make chocolates for frienship day but i didnt knw about caramelizing sugar . thanks for your help.

  14. Skadi says:

    Hi, thank you so much for this.
    I have a beautiful recipe for a butterscotch mud cake with caramel ganache, but the instructions for making the caramel would not work.

    It took ages (20+mins) to start going brown, but it did and it was WONDERFUL.
    Thank you so much for this!

  15. Jack says:

    On my 4th attempt, every time it hardens into candy. Any advice?

  16. pot says:

    Hi is it possible to use plastic mold?

  17. Karen E. Quinones Miller says:

    wow! You are truly a lifesaver!

    I think I added a little too much water, so it took almost 35 minutes for the water to boil out and the sugar to brown, but it was well worth the wait!

  18. Shalori says:

    Looking for the PRINT button. Still looking for the PRINT button. Is there no option for it?!

  19. Connie says:

    ALL BROWSERS have a print function. Don’t you know how to use a browser?

  20. Audrey says:

    Thank you so much. This was the easiest method I have found to carmelize sugar. I got it right the first time.