Confections
| Caramelization
of Sugar: There are two distinct ways to caramelize sugar.
One way to caramelize sugar is to heat over moderate heat
in a pan without water, stirring regularly, till the sugar
turns deep brown. This method caramelizes the sugar quickly,
which means that the sugar can burn faster if not watched
well enough. If you use this method you may want to add
a bit of lemon juice, this will slow the process of caramelization
and allow the sugar to melt properly to help produce smooth
caramel. |
| Caramelization
of sugar with water added helps with slowing caramelization,
but sugar crystals form on the side of the pan, if these
crystals get into the caramel, they will affect the caramel
by turning it gritty. To eliminate this problem, have a
pastry brush and water handy. Brush the sides of the pan.
The crystals will dissolve and return to the body of sugar
to caramelize properly. When using this method, you can
add a little corn syrup to the sugar. This will keep the
sugar from crystallizing. |
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