[KEHR-ah-meh-lyz, KAR-ah-meh-lyz]
To heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown (from 320° to 350°F on a candy thermometer).
In the proportion of two parts sugar to one part water, melt sugar over low heat, stirring constantly with a wooden spoon until the sugar turns liquid and browns to the degree desired.
Granulated or brown sugar can also be sprinkled on top of food and placed under a heat source, such as a broiler, or cooked on the stovetop, until the sugar melts and caramelizes.
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