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.