Struggling with homemade caramel that sticks to everything? As a home baker with decades of experience, I've mastered my grandmother's time-tested trick for silky, non-stick caramel every time.
Caramel has a notorious habit of clinging to pans and molds, but this simple method eliminates that frustration.
The secret? Add a splash of lemon juice just as it starts to brown. Here's how:
1. Place the sugar in a saucepan.
2. Add water.
3. Heat over low heat, stirring occasionally.
4. As soon as the caramel begins to brown, squeeze in a bit of lemon juice.
Voilà! You've got flawless homemade caramel that slides right out of the pan. No sticking, no scraping.
For caramel success every time, stick to the golden ratio: 5 sugar cubes for 1 teaspoon of water.
