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35 votes
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How do I safely caramelize honey without fully burning it?

A candy thermometer is pretty much always the answer when it comes to candymaking, which includes caramelizing sugar. Assuming the soft ball stage is indeed the best for brewing, all you have to do ...
Cascabel's user avatar
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19 votes
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What is the real temperature to caramelize sugar?

a lot of recipes caramelize sugar in a simmering water. Calling the solution "simmering water" isn't a good characterization. The boiling point of pure water is 100C. But the boiling point rises ...
BowlOfRed's user avatar
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12 votes
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creme brulee caramelized sugar disappearing

Yes, you are correct. Creme brulee exudes and condensates enough moisture that the caramel would disappear. If you want to make it ahead, you have to make the custard only. Caramelization is always ...
rumtscho's user avatar
  • 139k
11 votes

How do I safely caramelize honey without fully burning it?

In the event that you aren't keen on buying/using a candy thermometer, I thought I'd add some additional information. The 'soft ball' stage in candy-making is the stage where the sugar has thoroughly ...
Coty Johnathan Saxman's user avatar
11 votes

Should I cook mushrooms on low or high heat in order to get the most flavour?

I am with Bon Appetit on this one, or even more extreme - I always pan-fry mushrooms on the highest heat setting. For me, the keys for nice, browned mushrooms on a domestic stove are: Use very high ...
rumtscho's user avatar
  • 139k
10 votes

Should I cook mushrooms on low or high heat in order to get the most flavour?

While I often cook mushrooms the way @rumtscho does, I wouldn't discount the advice of Harold McGee (refer to top right, p. 346). If you are looking to maximize flavor, it might be worth ...
moscafj's user avatar
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9 votes
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When you caramelise an onion are you really caramelising the sugars?

If I understand your question correctly, you're asking: Does "true" caramelization happen when browning onions? Does starch pyrolysis take place when browning onions? Ad 1) I think it's ...
John Doe's user avatar
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8 votes

What is the real temperature to caramelize sugar?

Recipes that call for water to be added to the sugar for making a caramel do so to help all the sugar melt, by dissolving some or all of it in the water. This prevents premature crystallization of the ...
LSchoon's user avatar
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6 votes
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How can I make a large amount of caramelized onions for a french onion soup?

You can caramelize onions in the oven to do large quantities. This isn't less effort, and it actually takes longer, but it does allow you to do really large quantities; I did 20lbs of caramelized ...
FuzzyChef's user avatar
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5 votes

Best way to dissolve caramelized sugar

Walk away. No, really - it works. Once you add the water to the sugar, it will likely harden and clump up (I don't know how to stop that happening). But once it does, you can just walk away, and ...
Megha's user avatar
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4 votes

What level of heat is best when caramelizing?

In my personal experience, "caramelizing" and "quickly" are not things that get along well. I happen to have done a small batch of caramelized onions last night. It took two hours, which is faster ...
Ecnerwal's user avatar
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4 votes

Best way to dissolve caramelized sugar

You can caramelize the sugar without melting it. Perhaps that will give you the results you are after. http://www.seriouseats.com/recipes/2016/05/dry-toasted-sugar-granulated-caramel-recipe.html
Heather Heather's user avatar
4 votes

How do I safely caramelize honey without fully burning it?

In case you are still looking for caramelised honey guides, and not caramelised sugar guides, I have found the following: lemony caramelised honey plain caramelised honey another plain caramelised ...
GMasucci's user avatar
  • 141
4 votes

Can I avoid overcooking my candied lemon decorations?

Try gluing them to the cooked cake with a sugar syrup or caramel. Caramel is quite sticky, so it should hold the candied citrus on the cake with no problems, at least during transport. How hard your ...
senschen's user avatar
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4 votes

How to keep caramel from hardening prematurely?

I'm sorry, but what you are asking for is not possible. Caramel is a hard substance (I mean pure caramel here, not the stuff which has added dairy or acid and never hardens). You cannot even keep it ...
rumtscho's user avatar
  • 139k
4 votes

Method for caramelizing Goat Cheese Balls without Breading?

You can use a mini scooper to cut the goat cheese in spherical shape. After cutting the spheres, put a toothpick to it, coat it with castor sugar or dermerra sugar. Blow torch it evenly on all sides. ...
aashii's user avatar
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4 votes

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

I am coming rather late to this party, but here's my answer: Caramel made by heating sugar in fat (oil or butter) will never completely harden like caramel made in water or just melting sugar and will ...
Patrick's user avatar
  • 41
4 votes

How to identify the exact point of caramelization?

"Grainy" doesn't mean "too much water evaporated", it means "it crystallized". For caramelization in a pot on the stove, by the time you start getting any significant ...
Sneftel's user avatar
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3 votes

How can I make a large amount of caramelized onions for a french onion soup?

Caramelizing onions works great in a slow cooker. Slice 5 extra large sweet onions in half, then in fairly thin half moon slices. Place them in a 6 qt (5.7 liters) slow cooker with a splash of water ...
Judy Smith's user avatar
3 votes

How can I make a large amount of caramelized onions for a french onion soup?

Use a pressure cooker if you have one. I saw this in modernist cuisine but the above mentioned kenji (legend) has a discussion. The total cooking time is under 30 minutes.
Trichosuris's user avatar
3 votes

How do I safely caramelize honey without fully burning it?

My original comment was based on reading, this is based on doing. I tried the slow cooker (crock pot) method and am happy with the results. I added 3 pounds of honey, making sure that it took up less ...
howard's user avatar
  • 31
3 votes

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

Well, I'd say it has mostly to do with texture, but also with taste. To my knowledge there are three basic methods to making caramel: dry: without anything but sugar. In my opinion the most ...
Gretel_f's user avatar
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3 votes
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Does caramelization refer strictly to sugar or the cooking of anything?

Caramelization is defined as the pyrolysis of sugars. Pryolysis is decomposition due to high temperature. So, yes, caramelization is always an effect on the sugars present in an ingredient. The ...
moscafj's user avatar
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3 votes
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Does adding baking soda to steam sweet potatoes in a pressure cooker help with caramelization?

The need for contact is correct, but not really the issue here (else you could have pre-rubbed your potatoes). Both caramelization and Maillard reaction (which are different things) require rather ...
rumtscho's user avatar
  • 139k
3 votes

What is a good technique for making a very small amount of caramel?

You make small amounts the same way you make large amounts: dry or wet, doesn't matter, take your preference. The problems you have are related not to the method, but to the wrong vessel. For example, ...
rumtscho's user avatar
  • 139k
2 votes

Is butter required to caramelize onions?

They brown and become flavorful for two reasons, not one: Two different browning reactions are at play in the process: caramelization, in which sugars break down into hundreds of new molecules ... ...
user80723's user avatar
2 votes

Melting sugar on creme brulee with blow torch

I've caramelised thousands of creme brulees and I find that these points will help you. 1) Dry your custard surface of water/condensation 2) Use caster/ demerara sugar that is dry (not clumpy from ...
Chung Deming's user avatar
2 votes

Flavored caramelization

Most of the aromatic compounds contained in vanilla are highly volatile and / or degrade in high heat, so I would add the vanilla after caramelization.
Agos's user avatar
  • 930
2 votes

What to do when one thing on a plate cooks faster than the others?

You could try adding a little water before the juice, to start the process of braising and loosening any meat juices from the pan. This would be much less than the volume of juice, but would still ...
Chris H's user avatar
  • 44.8k
2 votes

How to prevent light-colored macarons from browning?

As well as the previous answers and if not already doing so, try using beet sugar (e.g. Silver Spoon in UK) rather than cane (e.g. Tate Lyle in UK) as beet sugar takes a little longer to Brown.
Anne Milne's user avatar

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