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[QUOTE="Norcalbaker59, post: 36834, member: 2340"]
The sugar will be heated beyond the hard crack stage. Hard crack happens at about 310°F (155°C); caramelization begins about 320°F (160°C).

On one of his other posts, can’t remember which one, he stated you can easily caramelize sugar simply by watching the color, no thermometer needed.

I frequently caramelize sugar to make candy pecans for my mixed greens, apple, and feta salad.  I never use a thermometer  since it’s such a small amount of sugar. I have burnt the sugar a couple of times when using a dark non stick pan.  But with a stainless steel pan it’s easy to judge when the sugar is caramelized enough.

And you will know when the sugar is burnt – – it is so bitter it’s inedible:eek:

I’ve made his soft chewy caramels, and they turn out perfect every time.  It’s the only recipe that has ever worked for me. I use Lyle’s golden syrup instead of corn syrup— and I never tell anyone when I make a batch of caramels because I want them all to myself!:p
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