How to Caramelize Sugar in the Microwave

How to Caramelize Sugar in the Microwave is a fantastic kitchen hack you need in your life! Quickly turn sugar into liquid gold in minutes!

It’s been months since our last  here at Kawaling Pinoy so, today, let me share with you a ridiculously simple hack on how to caramelize sugar in the microwave. Please excuse the poor quality photos. I took them with my phone because I was rushing to get the caramel ready for a recipe I was working on and I didn’t want the extra encumbrance of setting up my camera.

I will be posting that recipe soon so stay tuned for something super yummy coming your way. Hint: last photo below

Caramelization is a process wherein sugar is heated on low heat until it changes in color, taste, and composition. The by-product of this process, caramel, is used in a variety of candies and confections such as brittles, nougats, pralines,and our very own  and .

There are two ways on how to turn sugar into caramel, the dry and the wet method. The dry process, which I will delve into greater detail in another tutorial, uses ONLY sugar, while the wet method, which we are doing today in the microwave, uses sugar plus water.

Both techniques, of course, have their own set of pros and cons. Some find the dry method a little trickier and needing more tending as the sugar burns more quickly. On the other hand, the wet method has a higher risk of sugar crystallizing when combined and reacts with water.

Both techniques, of course, have their own set of pros and cons. Some find the dry method a little trickier and needing more tending as the sugar burns more quickly. On the other hand, the wet method has a higher risk of sugar crystallizing when combined and reacts with water.

I’ve used both ways interchangeably over the years, but I have to say, doing it the microwave is by far the most foolproof way to make caramel.

Leave a Reply