How do you control the caramelization of sugar?
How do you control sugar caramelization?
Best Answer
I am not sure what your specific problem is, so here is some general advice on making candy and caramel.
As for control, the normal method is to control it with a thermometer. (They are even called "candy thermometers"). The thermometer should have a very fast reaction time, and be capable of measuring in fractions of grades (one digit after the decimal point is enough even for Celsius measurements).
You should also have a source of heat which is as responsive as possible. Induction and gas work best. If using resistive electricity, be prepared to yank the pan away from the heat a degree or two before the temperature limit is reached (you must calculate some carryover: The heat from the pan will continue to heat up the syrup even after the source of heat has been removed. Expect more carryover from copper core than pure steel, and more from steel than from aluminum).
The caramelization of pure sucrose begins at around 160°C, but if you mixed in other types of sugar, it is different. For any type of suger, with rising time and rising temperature, you get a darker, less sweet caramel. It is up to you which kind you want, but the very light kinds don't have the complex aroma of the middle hued ones, and the very dark ones are somewhat harsh.
There are charts for the stages of sugar syrup (threads, soft ball, etc) and the corresponding temperatures. They determine not only the degree of caramelization, but also the hardness of the finished candy. It is easy to find an English language one with Google, try this one. A bit of search should turn up some which contain photographies of the candy instead of penciled illustrations. Use such a chart when making candy, you need it.
Another variable in candy comes with your ingredients. Acids will soften caramel. Enough of them will keep it liquid. Milk and cream will soften it too. Pay attention to when and how you are adding them. If you let dairy products sit in the pan for too long, they'll develop their own scalded milk flavor. Also, don't add cold liquids to hot caramel, it will seize up.
That's about it, if you can point out specific problems you are having, it will be easier to help you.
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Quick Answer about "How do you control the caramelization of sugar?"
Make sure the sugar is dissolved properly before you increase the heat: when making salted caramels and caramel sauce recipes that involve caramelizing granulated sugar before adding cream and butter, I find it's very important to add a little water to your saucepan to help dissolve all the sugar crystals on low heat ...How do you keep caramelized sugar from melting?
To avoid burning the caramel, it's just a matter of being vigilant. The melted sugar should be cooked until it's a deep amber colour \u2014 it's done when it starts to smoke and begins to foam just a little bit. At this point, it should be removed from the heat immediately to stop the sugar from darkening any further.How do you prevent caramel from burning?
Caramelization is what happens to pure sugar when it reaches 338\xb0 F. A few tablespoons of sugar put in a pan and heated will eventually melt and, at 338\xb0 F, start to turn brown. At this temperature, the sugar compounds begin to break down and new compounds form.What causes sugar to caramelize?
Crystallisation can be caused by stirring, or a grain of something other than sugar getting into the pan, or often just bad luck. The good news is that adding a little acid, such as lemon juice or cream of tartar, helps it stay fluid.How to Caramelize sugar- Easiest way from start to finish
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