Carmelized Sugar?

[BarkingSpider]

I saw an interesting article this morning on caramelizing (toasted) sugar that I thought I would pass on. Maybe great in an English or Belgian brew...

 

[JKaranka]

Maybe an American style Scottish Wee Heavy

 

[eigua]

Very cool article. Thanks for posting!

 

[jessup]

I think you just brought my candi syrup to the next level. Oh & cookies, ice cream & baked goods
Thanks!!

 

[BarkingSpider]

Here is another great article along the same line as the first (which I found as a link someone posted in the comments section): http://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html

 

[jessup]

This morning I baked sugar @300* per the 1st article. The sugar brgan to liquify! The 2nd article reports sugar liquification @290*. I might try 280* for baking & caramelization. While some of my sugar re"powderized" in the food processor, some was too solid to work with. Good contributions though! Thank you

 

[jessup]

& btw I love your handle

 

[BarkingSpider]

Thanks! It's good to hear the results you had (it might be a spell before I get around to this)! Sounds like it would be better to go a little low & slow(er). I'm thinking that as they stated in the second article that oven heat can be pretty inconsistent, and I like the fact that they take that into consideration by dropping the temps to 250F and the use of an aluminum foil cover to moderate heat extremes as the gas/heating element cycles. I know my oven seems to run a bit hot...

 

[Revvy]

This is so cool! Can't wait to play around with it in the kitchen and the brewery.

 

[Schlenkerla]

Here is another great article along the same line as the first (which I found as a link someone posted in the comments section): http://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html

That's a nice article. I see you mention the article I posted. Did you ever try it yourself?