So I tried to make up a big old batch of invert sugar (7 lbs or so) for a few future projects of mine. I think I may have let the temps get a little hight during the cook time, and while cooking it gave off a wonderful caramel aroma, and the pots and utensils certainly had rather tasty caramel on them. Now, there is very little aroma and caramel flavor from the syrup, mostly just a mild sweetness. So either did I:
A) make a big batch of caramel, and the volatile organic compounds escaped overnight.
or
B) make a big batch of invert sugar and a little nit of caramel on the pots/utensils.
Here's a pic of it; sorry for low image quality. I tried to get a light behind it to show the color, should that help.
A) make a big batch of caramel, and the volatile organic compounds escaped overnight.
or
B) make a big batch of invert sugar and a little nit of caramel on the pots/utensils.
Here's a pic of it; sorry for low image quality. I tried to get a light behind it to show the color, should that help.