Hot answers tagged

3

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 get very soft again when reheated. Also, it is much easier to control the color of the caramel when made in fat. In Chinese cuisine there is a process called &...


Only top voted, non community-wiki answers of a minimum length are eligible