Here's how BraveTart makes toasted sugar.
Want to know something crazy? Sugar doesn't melt; it undergoes thermal decomposition. That may sound like a pedantic distinction, considering we've all watched sugar effectively melt into a pool of caramel atop crème brûlée, but the implications are huge—worthy of far more explanation than a mere tl;dr.
What's more, granulated caramel is free from the impurities that cause molasses-rich sugars to smoke and burn at high heat. Granulated caramel also won't curdle boiled milk, which can happen when you're making eggless custards andNow, with enough technical know-how, almost any recipe can be reformulated to accommodate brown sugar or caramel sauce/syrup/powder, but granulated caramel requires no such precaution.
If you think that's confusing, you're not alone. Scientists have a better grasp of quantum mechanics than of caramel, which is still poorly understood. But in 2011, a team of researchers finally established that caramelization is a product of thermal decomposition, not melting . Not only that, they determined it's technologically impossible to document the melting of sucrose independent of caramelization.
Within three hours, thermal decomposition liberates enough water that the sugar begins to clump as stronger caramel notes develop, changes that intensify into hour four. At five hours, the clumping effect makes granulated caramel visually identical to light brown sugar but with a unique flavor of its own. Though undeniably, it lacks the bitter notes synonymous with high-heat techniques, giving it a lighter profile. Beyond that point, thermal decomposition will finally liquefy the sugar.
However alluring the darkest shades of caramel are, I'm most excited by the lightest hues. A single hour of toasting won't develop any discernible caramel flavor, but it tames the intensity of marshmallows, angel food cake, and fudge—recipes that rely on sugar for structure, but have a reputation for tooth-aching sweetness.
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