Start as low as you can, so at 1 in your example. If the sugar isn’t drying out, you can bump the heat up just a bit, but be cautious and increase any heat slowly. If you go to hot it will burn and melt your sugar and you’ll have to start over. Hope that helped.

if you have an electric stove, how many settings does it have, say 1 to 10? and your heat is at 1? I just wanna have an idea , how low the heat ought to be

I would taste them. As long as they don’t have any undesirable taste, they should be fine to add to your waffles.

Thank you for this suggestions, Florian. We tried it this past Christmas! It was definitely easier and a lot less work. It didn’t come out quite like it does when we do it on the stove though. I’m not sure if we had too much water or what, but the pearls weren’t as firm and they broke apart more in the waffles when we cooked them. We definitely need to try this again and see if we can figure out the ratio better. Thanks again!

Janet, thank you for sharing! That’s a great alternative. One we might have to try in the future. One question: Do the sugar cubes crumble badly?

They end up being kind of like little crystals, but if they are caramelizing, the sugar is too hot. You want super low heat (as low as possible) and it sounds like you might need to add a little more water. I would try 1/2 tsp. You don’t have to continually move the sugar, but you can’t let it sit either. I’m not sure if the gas stove would get too hot; I have an electric stove and haven’t had any issues with caramelizing.