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In Reply to: smoked sugar posted by jazzy on May 26, 2016 at 06:23:32:
Good article at Serious Eats and the article has a link to the recipe for low heat caramelization of sugar... gives times and temps so it doesn't liquidfy.
Here's just some of the info from http://www.seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html :
"High-Heat Versus Low-Heat Caramelization:
Caramelization and liquefaction only go hand in hand with high-heat techniques, which speed thermal decomposition. On the stovetop or under a blowtorch, sugar races through the caramelization process so fast, it liquefies in an instant. But in the gentle heat of a 300°F oven, the process is drawn out, revealing myriad stages of caramelization in a crystalline state."
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