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Caramel Basics

Source of Recipe

dominosugar.com


Recipe Introduction

When sugar is heated, its molecules begin to break apart and generate dozens of new compounds with different color and flavor characteristics. The more sugar cooks, the more it changes: from white to pale amber to deep brown; from sweet to aromatic to bitter. The transformation isn't difficult to achieve, but it does require a watchful eye to avoid burning, crystallization, and undesirable bitterness.

Recipe Link: www.dominosugar.com/bakers-circle/sweet-inspirations?utm_source=domino&utm_medium=email&utm_content=SugarHeatCaramelNewsletter&utm_campaign=winter2012newsletterblast

Use oven mitts and wear long sleeves. (Caramel is hotter than boiling water!) Also prepare an ice-water bath, either in a large bowl or your sink.

You'll use the ice water to stop the caramelization process—and it may be useful in case of accidental burns.

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