1. How to Carmelize
Carmelizing is one of those cooking
techniques even the most amateur of
cook is likely to encounter, yet many
novice and intermediate chefs are
unsure about. Fortunately,
carmelizing, which cooks and browns
sugar, is a pretty simple procedure. It
just takes a watchful eye.
Why Carmelize?
When sugar is heated, it melts and
turns brown while changing chemically.
The result is a more buttery, nutty, and acidic flavor.
How to Carmelize
Typically, water and sugar are mixed during the carmelization process.
1. Place the saucepan (which shouldn’t be flimsy or thin, or burning may occur)
over medium-high heat.
2. Stir in the sugar and water until the sugar dissolves.
3. Continue cooking (without stirring) until the mixture is browned. At first, some
areas of the mixture will look darker than others, but resist the urge to stir
because it may cause crystallization.
The darker the color of the mixture, the stronger the flavor will be. Pale gold
offers a mild taste; a more amber color is richer with just a hint of bitterness.
Watch the saucepan constantly. Once the mixture turns amber, it will quickly
burn if you don’t promptly remove it from the heat and move along to the

2. recipe’s next step. Don’t allow the mixture to sit in the pan longer than necessary,
or it will burn and/or harden.
Carmelizing Onions and Other Vegetables and Fruits
Possibly the most common item to carmelize is not ordinary sugar and water, but
onions. Other vegetables and fruits may be carmelized, too, and the process is
ideal for sweetening more bitter tasting vegetables, like Brussel sprouts.
To carmelize onions and other
fruits and veggies:
1. Place onion rings or fruit or
vegetable slices in hot cooking
oil. (Butter may be used, also,
but it tends to burn more
easily.)
2. Stir the vegetable or fruit
until it is covered with oil.
3. To hurry the carmelization
process, you may add a pinch
of salt. At this time, you could
also add black pepper.
4. Keep stirring. After about a
minute, the vegetable or fruit will stick to the pan and begin turning dark.
5. Keep stirring until the food is browned. If the vegetable or fruit sticks too much
to the pan, add a tad bit of water, wine, or broth.