This may sound stupid, but I am going to try to make caramel for the first time and several of the recipes I have read say to stir until the sugar relaxes... what does that mean exactly? What signs am I watching for to know when this happens.
There are no stupid questions (especially when it comes to caramel!)!
Flare-ups: sugar gets really hot, really really fast. When you add something cold (i.e. milk/cream) it will “boil up” from the drastic temperature change. To make caramel as safe as possible, just keep your burner on medium-low and stir stir stir. When it’s time to add the cream, take the pan off the stove and pour slowly while stirring. I have a pretty ok recipe here if you need a step-by-step! Also: if you want to switch out white sugar for brown, it’s pretty delicious :)
