How to caramelize white sugar without burning it?
Last day I was trying to caramelize sugar to make sugar cage. I start of by adding lots of sugar into small amount of water.After that started heating it. After few minutes it started to bubbling and suddenly it changed it colour to light brown and before I could do anything it turned into dark brown and burning smell came. Now the quetion is when do I stop heating it? I want it to taste sweet but it tasted bitter. Edit:Though I have accepted an answers I would like few more answer too.
Best Answer
It is perfectly normal for sugar to turn dark brown when making caramel. If it turns even darker, it is because it has been burning too hot.
The final temperature should be around 234 F, so you want to get there gradually.
As for the color, many recipes call for cream to make it smoother and tender, but only incorporate it after the crystals are fully dissolved and you're ready to take it off the burner.
I've seen a few youtube videos with just sugar and water for sugar cages...
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What is the best way to caramelize sugar?
To caramelize sugar, mix some sugar and water in a saucepan. Then, heat the sugar over medium-high heat. While the sugar is heating up, add a splash of lemon juice to prevent it from recrystallizing later on. When the sugar starts boiling, turn the heat down to medium and let it simmer for 10 minutes.How do I stop burning sugar?
To avoid burning your caramel, it's a matter of being vigilant. Once the sugar has melted, continue cooking it until it turns into a rich amber color. It should be removed from the heat source when it begins to smoke and foam a little around the edges.How do you melt sugar without fire?
Melt in a pot.Using a wooden spoon, continuously stir the sugar in the pot, breaking up any clumps and making sure nothing sticks to the bottom of the pan until the sugar melts. The cook time is only a few minutes, so monitor it at all times. Use a wet pastry brush to wipe any sugar crystals off the pan's sides.Can you use white sugar for caramelizing?
You can easily turn sweet, white sugar, into a brown, almost bitter, product: caramel. All you need is heat. Once the sugar is hot enough, it will turn brown and change flavor. This is the result of a series of chemical reactions jointly called \u201ccaramelization\u201d.How to Caramelize sugar- Easiest way from start to finish
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Answer 2
Once you see the bubbling, it means the water has reached close to 100 C (assuming you're close to sea level) and once that water mostly evaporates the temperature will shoot up fast. Turn the heat lower when you see the bubbles and sail smooth from there. According to some recipes, stirring can cause crystallization. Once you've reached the desired color, dip the pan gently in cold water to stop the caramelization.
I read in an old cookbook about adding some lemon or lime juice to help. Haven't worked out the science, but trust her work.
Alton Brown Good Eats episode 'Puff the Magic Mallow' Season 11 Episode 12, he made marshmallow. However, he does talk about caramelizing sugar and temperatures (240 F per dnozay's answer). Actually, he does mention the acid as well, but it's to aid with the taste.
Answer 3
add glucose (corn syrup, karo) for less crystallization. and you said little water and lots of sugar?...that's why it burnt faster. I might edit my ans. when I get home to check my recipe for making the sugar cage.
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