Tips on How to Caramelize Sugar (Kitchen Reference)

Method

1. Pour the sugar into a heavy pan (not iron) over low heat. Stir constantly with a long spoon.
2. The sugar will become lumpy as it begins to melt. Continue stirring as it liquefies.
3. To prevent over-browning or burning, remove the pan from the heat and add boiling water.
4. Add the boiling water slowly to prevent spattering; the sugar will be diluted to a syrup.

Notes

Kitchen reference clipping ("Food for Thought"), not a recipe. From the Los Angeles Times.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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