Caramelization Calculator

Calculate sugar temperatures and stages for candy making and caramel

Sugar Type

Target Stage

Sugar Amount (grams)

Method

Amber Caramel

Rich amber

Target Temperature

338-350°F

170-177°C

Granulated White Sugar

200g

1 cups

Est. Yield

180g

approximate

Full caramel flavor developed

Caramel candiesPralineCreme brulee

Dry Method

No water added, faster but requires more attention

• Stir sugar over medium heat until melted
• Watch carefully for hot spots

Safety Warning

Molten sugar causes severe burns - handle with extreme care
Never touch caramel directly - it can reach 375°F (190°C)
Keep a bowl of ice water nearby for emergencies
Use a heavy-bottomed pan to prevent hot spots
Always use a candy thermometer for accuracy