Caramelized sugar - this secret magic trick turns even the simplest desserts into irresistible masterpieces. When the white crystal magic turns into golden caramel and a tantalizing aroma of candied dreams floats through the air, it's delicious. But how does this magical process work? Let's immerse ourselves in the shiny, fragrant and mysterious world of caramelized sugar - a sweet feast for all the senses!


During caramelization, sugar is turned into a golden-brown, viscous liquid by heating. This happens when the sugar molecules break down at a high temperature and restructure into new compounds. It sounds very chemical, but it tastes even better: the result is a sweet, aromatic syrup that is used in many recipes.

Sugar begins to melt at around 160°C and then caramelizes when it is heated further. The process starts at a temperature of around 170°C and usually takes a few minutes. The sugar caramelizes and takes on its typical golden colour.

Simple table sugar works best. Brown sugar and honey can also be used. You can get various interesting aromas and flavours here.

Some foods, such as tomatoes and onions, contain natural sugar that can caramelize when cooked. This gives them a pleasant sweetness and depth.


There are two basic ways to create this color: dry caramelizing involves heating sugar alone in a pan until it melts and turns into caramel. When caramelizing with water, sugar is heated with a small amount of water, which slows down the process somewhat, but allows the sugar to be distributed more evenly. 



  • Preparation: Preparation: You will need sugar and a Pan. Make sure the pan is absolutely clean and dry.
  • Allow to melt: Put the sugar in the pan and heat it over medium heat. You will watch as the sugar slowly melts and turns into a golden liquid.
  • Allow to foam: As the sugar melts, it will foam up. This is normal. Don't stir the sugar; swirl the pan gently to ensure it melts evenly.
  • Golden colour: Keep an eye on the colour. The sugar will change from light yellow to golden brown and finally to a deeper brown colour. Be careful not to burn the sugar, or it will taste bitter.
  • Process further: Process further: Once the sugar has reached the desired colour, immediately remove the pan from the heat and pour the caramelized sugar into a pan or onto baking paper to cool.


  • Ratio of sugar and water: Mix sugar and water in a pan in a 1:1 ratio. 
  • Allow to melt: Heat the mixture over medium heat until the sugar melts and turns golden colour. 
  • Process further: Follow the same steps as for dry caramelizing to use or cool the caramelized sugar. 


Be careful with both methods as melted sugar is very hot. Be careful not to burn yourself, for example by using cooking gloves.  


Now you know how to caramelize sugar. Now you can take this delicious ingredient and prepare various dishes and sweets with it. We already have a few ideas: 

  • Caramelize nuts: Enhance your nuts by dipping them in caramelized sugar and then leaving them to cool. 
  • Make your own caramel with cream: You can add cream to the caramelized sugar for a creamy caramel sauce.  
  • Salted caramel: Add a pinch of salt to your caramelized sugar for a sweet and salty treat. 
  • Caramel candies: Create your own caramel candies by pouring caramelized sugar into moulds and letting them harden. 
  • Caramelize fruits: You can caramelize different fruits like apples for dessert or topping.  
  • Caramelize vegetables: Give vegetables like carrots a sweet touch by caramelizing them to make them irresistible.
  • Caramelized meat: Use caramelized sugar as a marinade or glaze for meat to create a delicious crust.  
  • Caramel sauce: Prepare a delicious caramel sauce to pour over ice cream or desserts. 
  • Popcorn: Pour caramelized sugar over fresh popcorn for a sweet snack. 
  • Crème brûlée and crema catalana: Use caramelized sugar to create the crunchy crust for these classic desserts. 

Try these recipes and see how versatile caramelized sugar can be in the kitchen. 


Caramelized food may be delicious, but cleaning burnt-on caramel can be a challenge. However, with patience and the right methods, your cookware will soon be back in tip-top shape: 

  • Allow to cool: Let cookware with baked-on caramel cool first. 
  • Soak: Fill the pan or pot with warm water and leave it to soak for a few hours. 
  • Scrub gently: Use a soft sponge or brush to remove the dissolved sugar carefully. Stubborn residue may require a little more soaking time. 
  • Repeat if necessary: If necessary, repeat this process until the cookware is clean. 

Now you know the "secret magic tricks" that turn even the simplest desserts into irresistible masterpieces. Caramelized sugar will add a tantalizing touch to your creations. Try it out, let your creativity run wild in the kitchen - and above all: enjoy it!