How to Caramelize Sugar in the Microwave is a fantastic kitchen hack you need in your life! Quickly turn sugar into liquid gold in minutes!
Table Of Contents
- What is caramelization
- Helpful tips
- How to make caramel sauce
- Other recipes to use caramel
- How to Caramelize Sugar in the Microwave
- Did You Make This?
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. I will be posting a dessert recipe using this how-to so stay tuned for something super yummy coming your way soon.
What is caramelization
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 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 in the microwave is by far the most foolproof way to make caramel.
- 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. 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 the cook time accordingly.
- Use the caramel in your recipes immediately as it thickens and hardens as it cools.
How to make caramel sauce
- Caramelize the sugar in the microwave per the directions below.
- Meanwhile, gently simmer (DO NOT boil) 1/2 cup of heavy cream in a saucepot over low heat until hot.
- When the sugar liquid is almost a rich amber color, remove it from the microwave.
- Slowly add 1/2 cup of the hot heavy cream, a tablespoon at a time.
- Stir in 1 tablespoon of butter.