Questions tagged [melting-sugar]

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4
votes
2answers
101 views

The role of fat (butter, oil) in caramel-required recipes?

Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instead of making caramel with water or just ...
2
votes
0answers
94 views

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 ...
1
vote
1answer
753 views

Nougat does not set

I am trying to make nougat. First I used the following quantities to make one batch: 2 egg whites 440g icing sugar 2 Tbsp liquid glucose 3 Tbsp honey 4 Tbsp water I heated the sugar syrup to 145 ...
1
vote
2answers
1k views

How to keep caramel from hardening prematurely?

Let me be clear: I am NOT making a recipe where I want the caramel to stay soft and gooey. The end result is supposed to be hard like toffee or peanut brittle. But everything I search seems to be for ...
3
votes
1answer
631 views

Why mixing hot syrup (sugar + water) into yolks in sabayon?

Recently I browsed for tiramisu recipes where ricotta replaces the mascarpone. In this particular (italian) recipe the sabayon is started by adding hot syrup to whipped yolks: I have always mixed ...
4
votes
1answer
105 views

Candi sugar problems around 130°C — what happened?

Today I was brewing a candi sugar. Recipe I use is simple: unrefined beet sugar, white sugar (for cost saving), a pinch of dry malt extract for Millard reactions, and water just to dissolve it all. ...
22
votes
5answers
7k views

Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?

There is a candy called "smoke sugar", that was made by a character in a story - it was a bubble of blown sugar, with a breath of hickory smoke in the center. The ingredients as listed were powdered ...
7
votes
2answers
2k views

Brownie Questions

The last couple of times that I have baked brownies, they would come out with a thin layer of oil at the top. I don't know if i'm not giving the butter-sugar mixture enough time to cool down but after ...
3
votes
2answers
1k views

Holding sugar syrup at a consistent temperature

Can I hold a corn syrup and sugar and water syrup at 260°F (126°C) for a few hours and still maintain it's soft ball stage. Evaporation of the water would be my concern. Maybe I could cover it with a ...
6
votes
1answer
2k views

Why did my halva crumble?

I followed this recipe (Hebrew; my loose translation below) for homemade halva, which is a candy based on tahini (ground sesame seeds). As you can see in the picture in the original recipe, the end ...
1
vote
1answer
535 views

How to make a smooth crème brûlée top

I make crème brûlée from the Alton Brown recipe and it ends up delicious. However I am still in search of a method that will produce a smoother crust on top. I use a thin layer of turbinado sugar and ...
4
votes
1answer
760 views

choosing a saucepan material for creams and caramels

I quite enjoy baking and i'm considering moving to making my own creams and caramels (and other sugar based work). Currently I have a bunch of old scratched up teflon pots that probably should be ...
3
votes
2answers
18k views

What causes the sugar to turn grainy after I have cooked it for a glaze or cooking it with butter for carmelizing?

I tried several times to cook the glaze for a strawberry glaze pie and the sugar, water, and cornstarch would thicken but then the sugar would turn grainy. I have also tried to boil water, sugar, and ...
5
votes
5answers
6k views

Best way to dissolve caramelized sugar

I have a chocolate syrup recipe that calls for around 1 cup of sugar and 3 cups of water. I have found that the recipe turns out better if I caramelize the sugar. However, when I add the water to the ...
4
votes
4answers
1k views

Combining hot melted sugar with cold liquid ingredients

So I was making a corn-syrup-free pecan pie, and it called for a procedure that I've never seen before. To combine the liquids (milk, eggs, vanilla) with the solids (dark brown sugar, butter, flour) ...