Making caramel for flan?

Question

i see so many recipes for caramel, with white sugar, with brown sugar. some of them say stir others shake the pan. which one would be best? i heard stirring caramel can truly F' it up. i watching cooking shows and they always seem to shake the pan but what if the recipe doesnt call for shaking, should i really risk stirring??

Answer 1

It's not that easy to caramelize sugar but here's a helpful trick
add some water to the sugar about 1/3 cup water to a cup of sugar
mix it well and add a few-3 or 4- drops of lemon juice
allow this to melt and caramelize without moving it
I always use white sugar
once it starts to turn a nice amber then you can swirl a bit to even it out
then quickly pour into the pan you will use for the flan

Answer 2

White sugar w/ a teaspoon of lemon juice (it prevents sugar from crystalizing so you get a smooth product) and stir, you won't mess anything up. It really is that easy.

Answer 3

from what i know, making caramel is easy. no need to strir them often. used a lower heat and add a lime juice or water a bit juz to help them not getting burn. and u can only strir it when it's melted, so the sugar and water/lime juice stick together. but after it's melted and done, dont strir to often, coz it will cooler the caramel. and thats not good. specially if u wanna shape them with ur own creation. hope it's helping u. gud luck.

Answer 4

brown sugar is the best way to go and stir occasionally

Answer 5

I don't normaly use recipe sights but, in this case I do use this recipe for Flan. I didn't go diggin' around on here to find this answer. I keep it in my bookmarks. It's truely the one I use.

Answer 6

yea stir it