What's the best way to caramelize a large amount of sugar?
I have an African winemaking recipe that calls for caramelizing 4kg of sugar. Each kg is about 5 cups. Most explanations call for at most 1.75 cups, so that would be about 11 batches.
Is there a better way to caramelize larger amounts of sugar?
Pictures about "What's the best way to caramelize a large amount of sugar?"
Quick Answer about "What's the best way to caramelize a large amount of sugar?"
In a heavy bottom sauce pan, sprinkle a thin layer of sugar over the bottom and turn on medium heat. You do not want to dump all of your sugar in at once, just start with a thin layer. As the sugar starts to melt, sprinkle more sugar over the layer that is melting.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.What is the trick to making caramel?
Combine sugar and water in the pan, stirring with a wooden spoon, until it forms a slurry with the consistency of wet sand. Heat over medium heat and bring to a boil. Do not stir. After a few minutes, you may add some lemon juice or cream of tartar (dissolved in a bit of water) to help prevent re-crystallization.what. (Bo Burnham FULL SHOW HD)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Kelly L, sergio souza, Kelly L, Kelly L