Tips for making caramel with palm sugar
The other day I was making flan and decided to try palm sugar instead of white sugar to make the caramel.
Although palm sugar is better than white in a lot of ways, the melting point of the sugar seems to be a lot closer to the burning point. Needless to say, I ended up with a black pool in seconds.
Does anyone have any suggestions to help control the temperature to keep it from burning?
Best Answer
I've used this palm sugar caramel recipe before without problems. It uses about 25% honey as well as the sugar.
- 17oz palm sugar
- 4.25 oz Honey
- 14 oz heavy cream
As soon as the sugars get to 320 ? (160 ?), take the pan off the heat and deglaze it with the cream. If you let it sit on the heat any longer, it will burn. After adding the cream simply cook it again until it reaches 250 ? (122 ?). Then, remove it from the heat, pour it into your prepared form, and let it cool to room temperature.
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Can palm sugar be caramelized?
To make the palm sugar sauce, place the palm sugar and water in a large saucepan over low heat. Stir until the sugar has dissolved. Increase to high heat and cook until sugar begins to caramelise, it will become a dark golden brown colour. You can smell the caramelisation of the sugar.What type of sugar is best for caramel?
Caramel is created using white granulated sugar, whereas butterscotch is made with brown sugar. Butterscotch is cooked to a lower temperature of 289 degrees Fahrenheit, compared to caramel's 340 degrees.Why is my sugar crystallizing when making caramel?
A "wet" caramel uses water and sugar; it cooks more slowly, but is prone to crystallising. Sometimes, as syrup boils, sugar starts to form back into crystals, which turn hard and cloudy. Crystallisation can be caused by stirring, or a grain of something other than sugar getting into the pan, or often just bad luck.More answers regarding tips for making caramel with palm sugar
Answer 2
A double boiler will heat more evenly, and you can turn down the heat on the eye as low as you want as long as you are still producing steam, and cooking the flan in a water bath will also chill the heat out. To my knowledge, palm sugar has a low melt point and high burn point with the only real diffrence the fact that it has more non water soluble bits that processed white sugar. Not a pastry chef though, and I have rarely used the stuff myself (mainly due to cost issues)
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