How To Caramelize Sugar: Dry Vs Wet Method

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What"s Cooking America » Cooking Articles » Sugar Hints & Tips » Caramelizing Sugar Recipe – How to lớn Caramelize Sugar


Caramelizing sugar is a term most often applied khổng lồ melting sugar until it becomes a caramel color liquid. Caramelized sugar is simply a mixture of sugar và water cooked until it becomes syrupy và darkens, & reaching a temperature from 340 lớn 350 degrees F.

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Learn how easy it is to lớn caramelize sugar for topping your flans, making caramels, & other desserts. The technique varies on what you are using the caramel for, so care should be taken to lưu ý in your recipe what kind of caramel is called for. For example, the caramel needed for caramel candies is much less cooked than what’s needed for spun sugar.

Always caramelize sugar in small batches, starting with no more than 2 cups of sugar. The recipe below is for a small batch, as would be needed for a flan.

IMPORTANT: A cook must have enough time khổng lồ stand right by the pot as the process is going on.

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Once the caramelizing process is complete, and if you will be making a caramel sauce and will be adding cream or another liquid, this should be done very carefully, as the liquid will hiss & sputter. Add the liquid at the edge of the pan, slowly, và stirring as it is added.


Water boils at lower temperatures at higher altitudes.  At sea level, the boiling point of liquids is 212 degrees F., but for every 500 feet above sea level, the boiling point decreases by 1 degree F. Due khổng lồ less resistance on surface molecules. For example, at 5,000 feet, water boils at 202 degrees F., which is 10 degrees less than at sea level. The lower the boiling point, the quicker evaporation occurs.


High altitude: For every 1,000 feet (300 metres) that you are above sea level, subtract 2 degrees F. (1 degree C) from the temperatures given in your candy recipe.