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Materiality of Caramel

I began my initial research into caramelizing sugar by testing multiple recipes to see the results those methods yielded. I then altered the composition of those recipes in order to retain particular qualities I desired while excluding others. Each method created distinct results and gave me a further understanding of how this material behaved in differing conditions. Below is a record of each recipe tested and the alterations made afterward, as well as a list of the pros and cons of each technique.

 

Test One

Recipe: 1 cup sugar + 2 cups water

Method:

Combine ingredients in saucepan over medium high heat. Bring to boil, stirring occasionally until temperature reaches 300 degrees. Pour over parchment paper-covered objects and allow to cool at room temperature.

Pros

  • gradual color change while cooking

  • solidified quickly, not tacky constancy while runny

  • glossy finish on both exposed and parchment paper sides

Cons

  • exposure to air made creations extremely sticky, even if placed in an airtight container

  • eventual structural integrity failure, can not hold form overnight

  • molten form, cannot be touched and organic in nature

  • brittle when cooled completely and form cannot be altered

Proposed Alterations:

Add corn syrup to recipe and reduce water.

Humidity: ~40-60%

Test Two

Recipe: 2 cup sugar + 2/3 cup corn syrup +3/4 cup water

Method:

Combine all ingredients in a medium saucepan over medium high heat. Bring the mixture to a boil, stirring occasionally until temperature reaches 300 degrees. Pour over parchment paper-covered objects and allow to cool at room temperature.

Pros

  • much better to work with once slightly cooled, took on a taffy-like consistency

  • seems to hold clearness longer although could be because of a larger scale recipe

Cons

  • very large amount, must scale down

  • still failed on the stickiness test; also could have been a factor that today had very high humidity and the sample pieces had to sit out over night

Proposed Alterations:

Change the recipe slightly, add cream of tartar for stickiness and reduce water further.

Humidity: 93%

Test Three

Recipe: 1/2 cup sugar + 1/3 cup corn syrup + 1/4 cup water + 1/4 teaspoon cream of tartar

Method:

Same as both tests before

Pros

  • perfect consistency, not sticky at all once formed

  • great color and transparency

  • perfect batch size

Cons

  • none

This is the recipe I will be working with for now as it has all of the qualities I was searching for for my initial design tests.

To see my first caramel designs, continue reading here

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