From Sugar to Caramel · Connected Through Play

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From Sugar to Caramel

Have you ever made homemade caramel? I have and believe me, it's fun but it can also cause a mess. I usually make caramel using sweetened condensed milk and keeping it in a pot of boiling water - if you use this approach - be very careful the can can explode and let's just say, it's quite a tasty mess to clean up.

If you watch cooking shows, you may have seen chefs or bakers using sugar to make caramel. Another method and this is a great time in the kitchen but you need to be aware and careful. Today's activity is all about making caramel. Let me know in the comments if you have ever tried this or if you think you might try after today. You can view the full activity, with variations by age in the Curious Kitchen Classroom or click #From Sugar to Caramel to go straight to the activity. Did you know, clicking the checkmark in the upper right corner will mark the activity complete, if you are someone who likes to track what you've created.

Did you know, sugar can change in surprising ways. With a little heat and careful watching, plain white sugar transforms into a rich golden caramel with a whole new color, smell, and flavor.

Gather Your Gear:

1 cup (200 g ) table sugar
1/4 cup (60 mL) water
Small saucepan with a light-colored bottom (if possible)
Wooden spoon or heat-resistant silicone spatula
Measuring cup
Heat-safe plate or parchment paper
Apple slices, pretzels, or other foods for dipping (optional)
My Science Notebook (optional)

Be sure to wash your hands thoroughly before handling food.

Adult help is required. Melted sugar becomes extremely hot and can cause serious burns.

Steps:

Pour the sugar and water into the saucepan. Stir gently until all of the sugar is wet.
Ask an adult to heat the mixture over medium heat. Watch carefully as the bubbles become larger and the syrup begins to change color.
When the syrup turns a light golden color, remove the pan from the heat immediately. Caramel continues to darken after it is removed.
Carefully pour a small amount onto a heat-safe plate or parchment paper. Let it cool completely.
Observe the cooled caramel. Look at its color, smell, texture, and how it feels when you gently break it into pieces.
If you made enough caramel, dip apple slices or pretzels into it and allow the coating to cool before tasting.