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?
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4I wonder if you could do it in a pan in the oven– JoeApr 28, 2018 at 16:07
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1seriouseats.com/recipes/2016/05/… (may help)– Jolenealaska ♦Apr 28, 2018 at 17:31
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1A very big pot. Are you making a dry caramel? Wet caramel? I was going to recommend checking out the recipe at the above link. If you were to caramelize the sugar and then make a caramel with it you wouldn't have to take it to as high a temp to get the same caramel flavour.– soup4lifeApr 28, 2018 at 17:58
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1kawalingpinoy.com/caramelize-sugar-microwave– OptionpartyApr 28, 2018 at 20:12
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1Some people make a lot for brewing beer. This thread at HomeBrewTalk.com may help: homebrewtalk.com/forum/threads/…– JustInTheWoodsMay 2, 2018 at 20:28
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