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