Creme Caramel Disaster - What Happened?

[jamesm]

I tried several times to make the caramel and each time I ended up with either a simple syrup or hard crystallized sugar. Just last week I mafe it effortlessly the first time, and it was perfect. What could have happened?

[dct]

Many batches of creme caramel have taught me this--the best guarantee of not having the sugar seize is to use pure cane sugar such as Dominos. When I have used other sugar (usually from beets) I have had no end of trouble with seizing--your hard crystallized sugar.

I realized this when I made it several times at my grandmother's who always bought Dominos. I initially thought it was her cookware that made the difference, but my mother has the same so I eliminted that as the culprit.

Now your other result of simple syrup indicates too me that you added liquid to the sugar before carmelizing, Many recipes do call for some liquid to help prevent seizing, but you have to be careful not to add too much and I think you have to use a lid for the first few minutes of cooking, Sorry I can't help much with that technique as I don't use it.

If you use cane sugar, it may start to lump a bit, but I find I can mash them with a metal spoon and they will melt out, unlike the other sugar.

[Candy]

You are absolutely right about using 100% cane sugar. Domino and C&H are the two brands that come to mind. Look at the package carefully and if it does not say pure cane sugar or 100% cane sugar you are getting beet sugar and that is the way to failure, especially with caramel.

[QueenB]

Here's what I've learned about caramel for creme caramel: mix together your sugar and water then gently heat until the sugar has melted completely into the water. Do not bring to a boil until your mixture is past this point. After you've got a clear syrup, then bring to a boil and swirl on and off the heat until you get the caramel brown color. Should work every time.
Bringing to the boil before the sugar melts can cause crystallization and you'll get simple syrup if you don't boil long or hard enough.

[Nyleve]

I never add water to the sugar before melting. Just put the sugar into a heavy saucepan over medium-low heat and cook until melted and golden. Never ever any seizing or anything. You do have to watch it like a hawk, though, to prevent burning. (BTW I've done it with water and it doesn't make the process any easier so now I just do it dry.)