How to identify the exact point of caramelization? [duplicate]
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I cant seem to find the point of caramel for my almonds or any other nut. Its either "grainy" (to much water evaporated) or like the batch I just did, too gooey.
Did this 4 times I believe and never managed to find the sweet spot.
I work with 1/1/0.2 (nut/sugar/water). ratio.
Best Answer
"Grainy" doesn't mean "too much water evaporated", it means "it crystallized". For caramelization in a pot on the stove, by the time you start getting any significant caramelization, virtually all the water has evaporated already. You need this to happen without the sugar crystallizing.
To prevent crystallization, add a second kind of sugar other than sucrose. Corn syrup is the most common thing to use in the US; invert sugar syrup is more widely available elsewhere.
I personally don't think that a candy thermometer is crucial for making caramel (some types of caramel, anyway). But if you're not experienced with the process, it really helps you identify the different stages and see what's going on.
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What are 3 factors that affect Caramelisation?
The degree of Caramelisation that occurs varies according to:- the amount of sugar used.
- the length of heating time.
- the type of sugar.
- the addition of other ingredients.
- the temperature the sugar reaches.
At what temperature does caramelization take place?
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.How do I know when sugar is caramelized?
The mechanism of caramelization development involves many steps starting with carbohydrates (reducing mono- and di-saccharides) decomposition, dehydration and degradation, followed by the formation of small molecules, a lag phase and eventual condensation or polymerization to form complex molecules of varying molecular ...Chemistry of caramelization!!!
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