Caramelized Sugar, Dry Method

yield: 21/4 cups (540 ml)

The addition of lemon juice or tartaric acid not only makes the sugar softer, it
also delays the caramelization process, allowing more time to properly melt all of
the sugar.
2 pounds (910 g) granulated sugar
1 teaspoon (5 ml) lemon juice or
12 drops tartaric acid solution (page 38)
1. Fill a bowl that is large enough to hold the pan used for cooking the sugar with
enough cold water to reach halfway up the sides of the pan. Set the bowl aside.
2. Place the sugar and lemon juice in a copper or stainless-steel pan (see Note).
Cook over low heat, stirring constantly, until the sugar is completely melted.
3. Continue to cook until the sugar has caramelized to just a shade lighter than
the desired color.
4. Remove from the heat and immediately place the bottom of the pan in the
bowl of cold water to stop the cooking process. Use the caramel as directed in
individual recipes. If you need to reheat the caramel, stir the sugar constantly
over low heat to prevent the sugar from getting any darker than necessary.
NOTE : You can help eliminate lumps of unmelted sugar by using the following
procedure: Place the granulated sugar on a sheet pan lined with baking paper.
Pour the lemon juice or tartaric acid solution on top of the sugar. Using your
hands, rub the lemon juice or tartaric acid into the sugar as thoroughly as
possible; take 2 or 3 minutes to incorporate it. Place this mixture in the saucepan
and continue as directed in the second part of Step 2.