---
title: "Simple Caramelized Sugar Color (简易版炒糖色)"
description: "Caramelized sugar color is a key technique for coloring Chinese braised dishes. When the heat is right, it produces a glossy red sheen and a unique toasted aroma. The main ingredient is sugar, which provides energy, but it serves more to balance the color and flavor of the dish."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/condiment_jian-yi-ban-chao-tang-se-de-zuo-fa.jpg"
url: "https://cookbook.cn-trending.com/r/condiment_jian-yi-ban-chao-tang-se/"
---

# Simple Caramelized Sugar Color

**简易版炒糖色 · jiǎn yì bǎn chǎo táng sè**

> Time: 10 min · Difficulty: Hard · Calories: 1028 kcal · Serves: 1 serving · Category: [Sauces](https://cookbook.cn-trending.com/c/condiment/) (酱料)

Caramelized sugar color is a key technique for coloring Chinese braised dishes. When the heat is right, it produces a glossy red sheen and a unique toasted aroma. The main ingredient is sugar, which provides energy, but it serves more to balance the color and flavor of the dish.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/condiment_jian-yi-ban-chao-tang-se-de-zuo-fa.jpg)

## Ingredients

- 50 g Rock or granulated sugar (冰糖/白砂糖/绵白糖) — per serving
  - Tip: Rock sugar produces the reddest, brightest color. Approximately 15 single-crystal rock sugar pieces.
- 100 ml Cooking oil (油) — per serving
  - Tip: Regular cooking oil is fine.
- 500 ml Boiling water (开水) — per serving
  - Tip: 100ml is used to start the wok; 400ml is used for the final cooling step.

### Optional

- to taste Aromatics (scallion, ginger, garlic, Sichuan peppercorns) (葱姜蒜、花椒等辅料)
  - Tip: For the advanced seasoning version; cut and prepare in advance.

## Tools

Wok, Spatula, Stove / induction hob

## Method (8 steps)

1. **Preparation** — Before turning on the heat, place 400ml of boiling water and all prepared aromatics (scallion, ginger, garlic) within reach of the stove, ensuring they can be grabbed within 1 second.
   - Duration: 30 sec
   - Tip: This is key to preventing bitterness; the final step must be extremely fast.
   ![Step 1: Preparation](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/condiment_jian-yi-ban-chao-tang-se-de-zuo-fa/step_1.jpg)
2. **Add Water to the Wok** — Turn on the heat and pour 100ml of boiling water into the wok.
   - Duration: 10 sec
   - Tip: Using boiling water speeds up the process.
   ![Step 2: Add Water to the Wok](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/condiment_jian-yi-ban-chao-tang-se-de-zuo-fa/step_2.jpg)
3. **Add Oil** — Pour 100ml of cooking oil into the wok. The shorter the interval from the previous step, the better. Use medium-high heat at this point.
   - Duration: 10 sec
   - Tip: The water-and-oil method is easier to control.
   ![Step 3: Add Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/condiment_jian-yi-ban-chao-tang-se-de-zuo-fa/step_3.jpg)
4. **Add Sugar and Adjust Heat** — Add the sugar (crush rock or granulated sugar beforehand if using rock sugar). Adjust the heat to medium.
   - Duration: 20 sec
   - Tip: The lower the cohesion of rock sugar, the faster it melts.
   ![Step 4: Add Sugar and Adjust Heat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/condiment_jian-yi-ban-chao-tang-se-de-zuo-fa/step_4.jpg)
5. **Stir Continuously** — Stir continuously until the sugar liquid turns brown.
   - Duration: 3 min
   - Tip: Stir without stopping to prevent localized overheating.
   ![Step 5: Stir Continuously](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/condiment_jian-yi-ban-chao-tang-se-de-zuo-fa/step_5.jpg)
6. **Reduce Heat and Observe** — Once the sugar liquid turns brown, reduce to low heat. Watch as the liquid thins, turns the color of black tea, then becomes a sauce-red color with dense small bubbles.
   - Duration: 1 min
   - Tip: Maintain high concentration at this stage.
   ![Step 6: Reduce Heat and Observe](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/condiment_jian-yi-ban-chao-tang-se-de-zuo-fa/step_6.jpg)
7. **Identify the Critical Point** — When the small bubbles gradually disappear and large bubbles appear, the caramelized sugar color is complete.
   - Duration: 10 sec
   - Tip: The appearance of large bubbles signals that the caramelized sugar color is done.
   ![Step 7: Identify the Critical Point](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/condiment_jian-yi-ban-chao-tang-se-de-zuo-fa/step_7.jpg)
8. **Cool Down and Stop the Reaction** — Act quickly: either add 400ml of boiling water directly, or first add aromatics/meat and stir-fry for 5-10 seconds to release the fragrance, then add water.
   - Duration: 15 sec
   - Tip: You must pour in boiling water immediately, or it will turn bitter within seconds.
   ![Step 8: Cool Down and Stop the Reaction](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/condiment_jian-yi-ban-chao-tang-se-de-zuo-fa/step_8.jpg)

## Tips

- Do not use too high a heat while caramelizing sugar. An induction hob can easily turn the result bitter or overly sweet if the heat is not controlled properly.
- Rock sugar produces the brightest color, but must be caramelized with water and oil. Granulated sugar can be caramelized without water.
- The water added in the final step must be boiling water to avoid violent oil splatter or sugar liquid solidifying.
- If you follow this guide and encounter issues, please submit an Issue or Pull request.

## Overview image

![Simple Caramelized Sugar Color — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/condiment_jian-yi-ban-chao-tang-se-de-zuo-fa_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/condiment/简易版炒糖色.md

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