23/09/2025
Keeping the lid closed while caramelizing sugar isn’t about the caramelization itself—it’s actually about preventing crystallization. Here’s why:
• Steam helps wash down sugar crystals: As sugar heats, steam forms inside the pan. When the lid is on, this steam condenses on the sides of the pan and runs back down, dissolving any stray sugar crystals clinging to the edges.
• Prevents gritty caramel: If those crystals are left untouched, they can “seed” the whole mixture, making your caramel grainy instead of smooth.
• Even melting: The moist environment helps sugar melt more evenly in the early stages before it reaches high caramelization temperatures.
Once all the sugar has melted and it starts turning golden, you can remove the lid—at that point, the risk of crystallization is much lower, and you want to keep an eye on the color change so it doesn’t burn.
Salted Caramel Sauce recipe by
1 cup (200g) granulated sugar
6 Tablespoons (85g) unsalted butter, at room temperature
1/2 cup (120g/ml) heavy cream, at room temperature
1 teaspoon salt
