When preparing sugar for caramelizing, why is it essential not to add granulated sugar too quickly?

When preparing sugar for caramelizing, it is crucial to add granulated sugar gradually to ensure an even melting process. If the sugar is added too quickly, it can lead to the formation of lumps. This occurs because the sugar at the bottom of the pan begins to melt and clump together before the sugar on top has the chance to melt, resulting in an uneven consistency. Lumps can significantly compromise the caramelizing process, making it difficult to achieve a smooth and uniform caramel.

The other options related to burning or hardening sugar apply in different contexts but do not directly address the primary consequence of adding sugar too quickly. Controlling the rate at which sugar is added allows for better monitoring of its melting point and caramelization, ultimately leading to a successful end product.