How to Make Rich, Flavorful Caramel Without Melting Sugar

The folks over at Serious Eats have explained the chemical process behind caramelization, and show us how create caramel without melting the sugar. Replacing white granulated sugar with caramel sugar in any recipe will add depth and flavor without adding liquid. This means that creating cakes, meringues, and foams with fragile structures can be infused with that wonderful caramel flavor without the fear of collapsing. Literally any recipe that contains white sugar can become a caramel-flavored version of that recipe with no adjustment of measurements or ratios.

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