Most people will fry the sugar in oil. Oil has the characteristics of fast heat conduction, which can make sugar change color faster. Generally, it takes only two or three minutes to fry caramel color, and it is difficult for unskilled people to fry caramel color with oil. Because frying in oil requires you to fry quickly, and your ability to grasp the heat is also very high. If you are not careful, it will blow up, which is why it hurts.

Stir-fried sugar in water is relatively simple for oil and is very suitable for people who are not so skilled. However, it will take a long time to fry sugar with water, and the color of sugar will change slowly. In this case, many people will fry with fire, which is easy to fry. Therefore, you should be patient and grasp the heat when frying sugar in water. One disadvantage of the sugar color of water frying is that it is not as bright as frying.