Caramel Experts

We love to make sweets that capture the naturally indulgent taste of caramel and bring them to grown-up lovers of confectionery. Always proper. Always mischievous. And occasionally adventurous. Just like Burnt Sugar sweetie-loving customers.

Firstly, a big hand (‘cos they need a big hand) for our ‘Fudge-Meisters’ — like Andy - who has been in charge of our hand-made fudge for the last two years.

This is what the hot fudge looks like as he beats it into a whirling frenzy before it becomes the delicious crumbly stuff that Burnt Sugar fun-loving foodies have come to know and love.

This isn’t the easiest way to make fudge — but it’s the only way to get the ‘real deal’. It also takes lots of practice, because if you over or under beat the hot fudge, it’s either a big gloopy mess or a solid lump!

Now, back to the important stuff about caramel

Caramelisation creates flavour and colour. We use unrefined sugar because the natural sugar flavour has been retained, giving a richer caramel flavour to the taste of our sweets. And it’s fun to experiment with different types of sugar — the browner the sugar, the more molasses content it has. We love Muscovado sugar, a natural unrefined sugar that has lots of molasses left in — which gives a lovely treacly flavour to sweets.

Feel the burn...

If you like your sweets to have a strong, toasted caramel flavour, cook them for as long as you can without burning. It’s risky (we’ve learnt the hard way!) but worth it if you’re after a more grown-up taste. By the way, we believe our copper pans help deepen the caramel flavour of our sweets as copper is such a good conductor of heat. Which is probably why copper has always been used in traditional sweet making.

Why don’t you give it a go yourself. Here’s a quick temperature guide to caramelising sugar:

Extra hard crack — Temp. 168°C. Slight colour; shatters like glass during cooling; no flavour change. Used in hard sweets.

Light Caramel — Temp. 180°C. Pale amber to golden brown; rich flavour.

Medium Caramel — Temp 180°-188°C. Golden brown to chestnut brown; rich flavour.

Dark Caramel — Temp 188°-204°C. Very dark and bitter.

How Perfectly Random