How to Melt Sugar

Melting sugar breaks the bonds of granulated sugar so it can be recrystallized into different shapes by using molds or other tools. Melting sugar is also the first step in making caramels and candies. The melting temperature determines what can be made with the sugar.^{[1]XResearch source} The process isn't difficult, but it's important to monitor the sugar carefully so it doesn't burn. See Step 1 to find out how to start.

Ingredients

1 cup sugar
2 tablespoons water

Method 1

Method 1 of 3:

Melting Sugar

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1
Measure out the sugar. Determine how much sugar you want to melt. Since sugar is so tricky to melt evenly without letting it burn, you shouldn't attempt to melt more than 2 cups at a time.^{[2]XResearch source} If you need more for your recipe, melt a second batch separately.
- Use white granular sugar, also known as table sugar.
- A good rule of thumb when melting sugar is that 2 cups of sugar will make enough melted sugar to make 1 cup of caramel.
2
Place the sugar and cold water in a heavy-bottomed pot. A heavy-bottomed pot insures an even distribution of heat. A medium-sized saucepan is usually perfect to use for melting sugar. Aluminum or steel pots work best.
- Use half as much cold water by weight as the amount of sugar you are using.
- Make sure the pot is completely clean. If sediment is left in the pot, sugar crystals could form around it.
- A pot is a good option—it has a lot of surface area that will be hitting the sugar.
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^{[3]XResearch source} Using low heat means the sugar will take awhile to melt, but don't be tempted to turn it up; sugar will quickly burn when cooked over higher heat. Using low heat gives you better control.
4
Stir continuously until the sugar is dissolved. Stirring at the beginning of the process helps break up lumps and make sure that the sugar is heated evenly. It's best to use a wooden spoon. Keep stirring until the sugar mixture turns clear and begins to boil. At this step, different candies can be made based on the final temperature of the sugar.
- Use a pastry brush to wash any sugar off the edge of the pan back down in with the rest of the sugar.
- If crystals form on the edge of the pan, they can seed crystal formation in the entire mixture and the sugar will seize. Brushing the sides of the pot very carefully with warm water can prevent this.

Method 2

Method 2 of 3:

Caramelizing Sugar

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1
Cook for 8 to 10 more minutes without stirring. Once the sugar has melted and starts to boil, let it cook until it caramelizes.^{[4]XResearch source}
- Stirring at this point could cause crystal formation, so don't stir any more from this point on.
- The pan may be gently swirled to even the cooking process.
- The resulting caramel color should be a slight golden brown that forms at the edge of the pan.
2
Check the temperature of the sugar with a candy thermometer.
- If you want the sugar to stay in its liquid form, it is ready when it reaches 340 to 350 °F (171 to 177 °C). At this point the color will be a rich golden brown.
- Removing a small spoonful of the mixture and placing it on a white plate will show the caramel's true color.

Method 3

Method 3 of 3:

Using Melted Sugar

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1
Look for the appropriate doneness. Different temperatures are desirable for different applications. When your sugar reaches the desired temperature for your particular recipe, it is done. Use it immediately.
- Thread stage: 223 to 233 °F (106 to 112 °C) A teaspoonful of sugar will form thin threads when dipped into and removed from cold water. It is good for candying fruits and nuts.^{[8]XResearch sourceKnox, Gerald M, editor. Better Homes and Gardens New Cook Book. 10th ed., pp. 92-93, Better Homes and Gardens, 1989.}
- Soft-ball stage:^{[6]XResearch source} 235 to 240 °F (113 to 116 °C) A teaspoonful of sugar will ball when dipped in cold water; the ball immediately flattens when removed from the water. It is good for making fudges and fondants.
- Firm-ball stage:^{[7]XResearch source} 245 to 248 °F (118 to 120 °C) A teaspoonful of sugar will ball when dipped in cold water; the ball holds its shape when removed from the water but loses it when it reaches room temperature or pressed. It is good for making caramel candies.
- Hard-ball stage:^{[8]XResearch source} 250 to 266 °F (121 to 130 °C) A teaspoonful of sugar will ball when dipped in cold water; the ball squish slightly when pressed or will be hard and sticky when removed from the water. It is good for making divinity or marshmallows.
- Soft-crack stage:^{[9]XResearch source} 270 to 290 °F (132 to 143 °C) A teaspoonful of sugar will separate into pliable threads when dipped in cold water.
- Hard-crack stage:^{[10]XResearch source} 295 to 310 °F (146 to 154 °C) A teaspoonful of sugar will separate into brittle threads when dipped in cold water.
- Caramel stage:^{[11]XResearch source} 320 to 350 °F (160 to 177 °C) The sugar will brown in the pan and start to have a caramel smell.
. This classic Mexican dessert is made by pouring the melted, caramelized sugar into a pan, then topping it with a creamy egg mixture and baking until set. The pan is turned over onto a plate so that the warm brown caramel tops the dessert.^{[12]XResearch source}
Make caramel. To make a creamy caramel sauce, cream and butter are added to the sugar after it has melted.^{[13]XResearch source} This mixture is then used as a delicious topping for ice cream, chocolate cake and other decadent treats.
. Spun sugar is made by cooking melted sugar until it reaches the hard ball stage, meaning it will harden once it cools to room temperature. It can be used to make amazing designs to decorate all types of desserts.^{[14]XResearch source}
This buttery, flavorful candy is made by adding cream and butter to the melted sugar, then cooking the mixture until it reaches the hard ball stage. At this point, the caramel is poured into molds and left to harden at room temperature.^{[15]XResearch source}

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Question
What is a simple way to do sugar art?
Community Answer
Dip a whisk into the melted sugar and spin on a baking parchment.
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At what temperature do you cook sugar and water so that it turns white when cooled?
Community Answer
None. It either cools to a clear color (ranging from glass to dark amber) or you start folding the caramel while it is hot. This is hard to do without special equipment like cooling tables and hooks.
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Why is my caramel too hard?
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It could be that you cooked it too long then let it sit, or that there's not enough butter.
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Tips

If you do not have a pastry brush, you can put the lid on the pot. The steam created will help wash down any sugar that may have gotten up on the edge of the pot. Make sure you leave the lid tilted to the side to let out some of the steam and be careful to monitor the sugar carefully. This method is not as certain to work as using a brush, so it is still possible that your sugar will seize.
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Make sure all of your equipment is completely clean. Impurities on the pot can cause your sugar to seize because they can seed the growth of sugar crystals. Sugar seizing is when sugar crystals form and the sugar takes on a grainy texture. If your sugar seizes, the only thing to do is throw it out and start all over.
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While high humidity can soften sugar sculptures and spun sugars, which are made with melted sugar, the melting process itself is not affected by humidity levels.
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Warnings

Melted sugar is very hot and very sticky. It is very easy to give yourself a bad burn.
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Avoid wearing loose clothing or jewelry. These may snag and cause injury.
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Tie long hair back, it can: obscure vision, distract from work, or snag.
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Stay alert at all times to prevent injury and to avoid burning the sugar.
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