It’s been months since our last kitchen tip here at Kawaling Pinoy so, today, let me share with you a ridiculously simple hack on how to caramelize sugar in the microwave. Please excuse the poor quality photos. I took them with my phone because I was rushing to get the caramel ready for a recipe I was working on and I didn’t want the extra encumbrance of setting up my camera.
I will be posting that recipe soon so stay tuned for something super yummy coming your way. Hint: last photo below 🙂
Caramelization is a process wherein sugar is heated on low heat until it changes in color, taste, and composition. The by-product of this process, caramel, is used in a variety of candies and confections such as brittles, nougats, pralines, and our very own yema and leche flan.
There are two ways on how to turn sugar into caramel, the dry and the wet method. The dry process, which I will delve into greater detail in another tutorial, uses ONLY sugar, while the wet method, which we are doing today in the microwave, uses sugar plus water.
Both techniques, of course, have their own set of pros and cons. Some find the dry method a little trickier and needing more tending as the sugar burns more quickly. On the other hand, the wet method has a higher risk of sugar crystallizing when combined and reacts with water.
I’ve used both ways interchangeably over the years, but I have to say, doing it the microwave is by far the most foolproof way to make caramel.
Tips on How to Caramelize Sugar in the Microwave
- Make sure to use a clear or light-colored microwave-safe bowl to gauge the change in color accurately
- Since the caramel continues to cook and darken in the residual heat, remove from the heat source at a shade lighter than the desired color. Or, you can put the bowl of caramel in a bowl of cold water for a few seconds to halt the cooking process. Aim for a honey-gold tone as the caramel bitters as the color deepens.
- As microwaves vary in wattages, you may need to watch the caramel and adjust cook time accordingly.
- Use the caramel in your recipes immediately as it thickens and hardens as it cools.