El azúcar quemado, un caramelo espeso con usos mucho más amplios de lo que parece

In Caribbean cuisine, caramelized sugar is essential in traditional dishes like Trinidadian pelau. In savory dishes, it adds a sweetness similar to molasses and a slightly dark hue to sauces and side dishes. It's also used in desserts and almost any recipe that calls for caramel, although it's cooked at a different temperature than regular caramel.

Caramelizing sugar is simple in terms of ingredients, but it requires attention: depending on the type of caramel, the sauce cooks at different temperatures and burns easily. Caramelization occurs when sugar oxidizes and breaks down with heat, and it darkens excessively if exposed to too much heat. That's why a candy thermometer is so useful.

A typical caramel sauce is heated to between 170 and 180 degrees Celsius, depending on whether it's light or medium. Caramelized sugar needs a temperature close to 192 degrees Celsius. If it exceeds that temperature, the sugar breaks down into carbon and becomes unusable. With practice, you can achieve its characteristic mild bitterness; if it burns, it becomes too strong and inedible.

It's wise to take precautions, as sugar burns are serious and leave scars. It's safest to use a large pot to avoid splashing, since the syrup bubbles when you add water, which is sometimes necessary. Lowering the heat to slow the process, or adding hot water instead of cold, reduces the likelihood of the sauce catching fire. White sugar can be used, although some recipes call for other types.

If the sauce doesn't turn out well, you can discard it and start again, especially since the ingredients are cheap and easy to find.