Caramelisation

Caramelisation Enlarge

The molecular characteristics of sugar change when it is heated. These changes cause the sugar to liquefy when heated and the colour to brown at 118°C. This temperature must be carefully monitored with a Réaumur thermometer, or Celsius thermometer. The temperature determines the texture of the resulting caramel. You can create caramel in two different ways: the wet preparation and the dry preparation.

Equipment required: Pan with a thick bottom, Réaumur thermometer or Celsius-thermometer, iced water, brush, bowl with iced water.

Can be used for: Sugar.

Click here to find out more about this technique.


Bacon confectionery

This item is only available for members.

Become a member

Bacon confectionery

Crème brûlée

This item is only available for members.

Become a member

Crème brûlée

Dry caramel

This item is only available for members.

Become a member

Dry caramel

Caramelised onions

This item is only available for members.

Become a member

Caramelised onions

Caramelised fennel

This item is only available for members.

Become a member

Caramelised fennel

Spiced caramel layer

This item is only available for members.

Become a member

Spiced caramel layer

Cold banana croquette

This item is only available for members.

Become a member

Cold banana croquette

Wet caramel

This item is only available for members.

Become a member

Wet caramel

Nougatine

This item is only available for members.

Become a member

Nougatine

Gingerbread caramel

This item is only available for members.

Become a member

Gingerbread caramel

Soft caramel toffee

This item is only available for members.

Become a member

Soft caramel toffee