How to Caramelize Sugar in the Microwave is a fantastic kitchen hack you need in your life! Quickly turn sugar into liquid gold in minutes!
It’s been months since our last kitchen tip here at Kawaling Pinoy so, today, let me share with you a ridiculously simple hack on how to caramelize sugar in the microwave. Please excuse the poor quality photos. I took them with my phone because I was rushing to get the caramel ready for a recipe I was working on and I didn’t want the extra encumbrance of setting up my camera.
I will be posting that recipe soon so stay tuned for something super yummy coming your way. Hint: last photo below 🙂
Caramelization is a process wherein sugar is heated on low heat until it changes in color, taste, and composition. The by-product of this process, caramel, is used in a variety of candies and confections such as brittles, nougats, pralines, and our very own yema and leche flan.
There are two ways on how to turn sugar into caramel, the dry and the wet method. The dry process, which I will delve into greater detail in another tutorial, uses ONLY sugar, while the wet method, which we are doing today in the microwave, uses sugar plus water.
Both techniques, of course, have their own set of pros and cons. Some find the dry method a little trickier and needing more tending as the sugar burns more quickly. On the other hand, the wet method has a higher risk of sugar crystallizing when combined and reacts with water.
I’ve used both ways interchangeably over the years, but I have to say, doing it the microwave is by far the most foolproof way to make caramel.
Tips on How to Caramelize Sugar in the Microwave
- Make sure to use a clear or light-colored microwave-safe bowl to gauge the change in color accurately
- Since the caramel continues to cook and darken in the residual heat, remove from the heat source at a shade lighter than the desired color. Or, you can put the bowl of caramel in a bowl of cold water for a few seconds to halt the cooking process. Aim for a honey-gold tone as the caramel bitters as the color deepens.
- As microwaves vary in wattages, you may need to watch the caramel and adjust cook time accordingly.
- Use the caramel in your recipes immediately as it thickens and hardens as it cools.
How to Caramelize Sugar in the Microwave
Instructions
- In a clear, microwave-safe bowl, combine water and sugar. Stir well under sugar is completely dissolved.
- Microwave on high for about 6 to 7 minutes or until color changes to honey-gold. Use immediately.
Nutrition
Kitts says
May 16, 2019 at 11:21 pmi haven’t tried it yet but,wow,what a difference it will make.
Lalaine Manalo says
May 17, 2019 at 2:32 amYes, doing it the microwave is so much easier 🙂
Pete says
February 7, 2019 at 12:06 pmHi Lalaine. Thank you for the tips. My purpose or idea for the caramelized sugar is to brush it on to the turon to give it a nice even shine to it and hopefully the sugar will harden just a bit to give the turon a little more crunch to it. Any suggestions?
Lalaine Manalo says
May 17, 2019 at 3:28 amHello, Pete,
I’ve never tried putting this on turon but it sounds like a delicious idea! I probably won’t brush it on as the caramel hardens fast and might dry and stick on the bristles. I suggest maybe dipping the turon quickly in the caramel to coat.
Lillian Johnson [email protected] says
December 1, 2018 at 8:45 amI’ve been making Flan since the early 60’s. When microwaves were invented, that is what I used all the time, simply put the dry sugar into the pan I was using for the flan (less cleaning). After many years of not making Flan, I tried it and the sugar would not melt and turn golden. I’ve tried several time, either wet or dry. Then a few weeks ago, it worked. Today, I tried 3 times, and it would not caramelize, I even tried organic sugar.
Lalaine says
December 2, 2018 at 11:35 amDo you think it could be the microwave? Different wattages can affect the time needed to caramelize the sugar.
Maria says
November 1, 2018 at 10:00 amWow thank you so much I tried it and it worked.
Lalaine says
November 6, 2018 at 5:11 amIt’s a nifty trick, right? So much easier than doing on the stovetop 🙂
Jane says
April 8, 2018 at 10:26 amThank you so much for sharing. I was skeptical but it worked wonderfully and so much faster than the stovetop method I always used.
Lalaine says
April 8, 2018 at 11:11 amThis method makes leche flan so much easier especially when I am making a lot 🙂
estaban domingez says
February 18, 2018 at 2:22 pmhello their kawlating pienoy !over the last 5 years ive been literally addicte 2 eating suger in all its forms. it wasnt good 4 my health but whatever. i lost my teath but it dont really matter cuz i got them replasements or whatever there called.. well i was mostly addicte 2 suger in its fluent form ( melted] but other forms worked fine too (like its not like imma say no 2 suger either wey lol. but at least i relly liked the fluent 1, but always had problems makin it cuz the shit would stick to the fryin pan so it was a total mess 2 clean up but then i came across ur method here online n it works lika well oilt machine! like really it just works like every time i try 2 make fluent suger in the microwaiv like here than it boils over but it still taste delicious so yeh thx 4 d recipe mrs peinoy !! wud def recomend 2 my friends
Joan says
June 22, 2016 at 6:45 amWow, I can’t WAIT to try this!! I have not made a leche flan in a while because it can be a bit messy, especially if you burn the sugar like Anieleen says.
Anieleen Margolis says
June 14, 2016 at 9:35 amLalaine, thank you for this wonderful tip. I can now easily make all these wonderful lech flans without
the fear of burning sugar. Your recipes are spot on and when I’m in the mood to cook some Filipino food
your blog or website is the ONLY source I go to. My 80+ year old mom insists that I cook from your website since she can no longer cook for us. She says trust only a Kapangpangan to cook delicious food. And I have to agree with her!
Continue your great work, it is truly appreciated.
Lalaine says
June 14, 2016 at 1:39 pmAwww, thank you so much. You don’t know how your feedback means to me. I really appreciate it. 🙂
Rosemary Roussos says
June 14, 2016 at 8:08 amThis is the best one ever.