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- Common reasons why sugar won't caramelize include12:
- Incorrect temperature: Sugar caramelizes at around 320-350°F (160-177°C).
- Impurities: Water or other food particles in the sugar can interfere with caramelization.
- Overcrowding the pan: Give the sugar enough space to caramelize effectively.
- Stirring too much: Avoid excessive stirring.
- Not using the right pan: Use a heavy-bottomed pan.
- Adding liquid: Keep the sugar dry.
- Impatience: Caramelization takes time.
Learn more:✕This summary was generated using AI based on multiple online sources. To view the original source information, use the "Learn more" links.Common Reasons Why Sugar Doesn’t Caramelize
- 1. Incorrect Temperature The most common reason for sugar not caramelizing is incorrect temperature. Sugar caramelizes at around 320-350°F (160-177°C). ...
cookindocs.com/why-is-my-sugar-not-caramelizing/Common Reasons Why Sugar and Water Won’t Caramelize
- 1. Insufficient Heat: Caramelization requires high heat to initiate the Maillard reaction. ...
cookindocs.com/why-is-my-sugar-and-water-not-ca… - People also ask
Why Isn’t My Sugar Caramelizing? Find Out the Secret Behind …
1. Incorrect Temperature The most common reason for sugar not caramelizing is incorrect temperature. Sugar caramelizes at around 320-350°F (160-177°C). If the temperature is too low, the sugar will not melt and caramelize; if it’s too high, it will burn and turn bitter. 2. Impurities Impurities in the sugar, such as … See more
Caramelization is a chemical reaction that occurs when sugar is heated in the absence of water. The sugar molecules break down and rearrange themselves, … See more
- 1. Use granulated white sugar for best results.
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