Q&A for How to Melt Sugar

Dip a whisk into the melted sugar and spin on a baking parchment.

None. It either cools to a clear color (ranging from glass to dark amber) or you start folding the caramel while it is hot. This is hard to do without special equipment like cooling tables and hooks.

It could be that you cooked it too long then let it sit, or that there's not enough butter.

No. Melting sugar does not change the fact that it is sugar. It must still be eaten in moderation and it is not a health food product.

Use hot water, a sturdy cloth, and spend some time scrubbing.

Let the pot cool until sugar is hard. Cover hardened sugar with hot (not boiling) water to dissolve; add a few drops of dish soap. Let sit 15–30 minutes. If stubborn and won't shift, fill pot with water, bring to a gentle boil for 5–10 minutes to loosen residue, then pour off carefully. Use a non‑abrasive scrub pad or wooden spoon to remove softened sugar. Rinse with hot water; repeat soak/boil if needed.

To make a basic sugar glaze, gather together 1 cup powdered sugar, 2–3 tbsp liquid (milk, water, or citrus juice), 1/2 tsp vanilla (optional). Whisk liquid into sugar a tablespoon at a time until smooth, thick but pourable. Add more sugar to thicken, more liquid to thin.

As it cools below ~160°C/320°F (and especially below 100°C/212°F), dissolved sugar recrystallizes into a hard solid. Also agitation, impurities, or added water speed up crystallization. To keep liquid, reheat gently or add a small amount of glucose/corn syrup or butter/cream (for caramel) to interfere with recrystallization.

Grainy texture typically indicates sugar recrystallization. This can be caused by undissolved sugar crystals due to insufficient heat, stirring after melting has begun, contamination from stray crystals, or excessive agitation during cooling. To fix it, gently reheat the mixture until smooth, then add 1–2 teaspoons of water or 1–2 tablespoons of cream and stir to dissolve the crystals. Alternatively, you can add 1–2 teaspoons of corn syrup or glucose and heat to dissolve, which also helps prevent future recrystallization.

You can soften hardened brown sugar using several methods. For a quick solution, place the sugar in a microwave-safe bowl with a damp paper towel, heating it for 20-30 seconds, then break up any lumps. Alternatively, spread it in an ovenproof dish, cover with foil, and warm at 250°F (120°C) for 5-10 minutes.