kurtrichard
Member
I have read where people say you boil longer to caramelize the sugars, I don't know how this is possible in a boil. I would think that the highest temperature during a boil would be 212°, and the sugar that will caramelize at the lowest temperature is fructose @ 230° while most of the sugars are around 320°.
If you have ever done some plumbing, and tried to sweat a copper joint with a pipe that has some water in it you know that the pipe will not get hot enough to melt the solder.
Is caramelization taking place or is something else like concentration happening.
If you have ever done some plumbing, and tried to sweat a copper joint with a pipe that has some water in it you know that the pipe will not get hot enough to melt the solder.
Is caramelization taking place or is something else like concentration happening.