So why??

Discussion in 'Food & Cooking' started by xumeng12, Mar 1, 2011.

  1. xumeng12

    xumeng12 Banned

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    Why does the caramel topping on sticky buns sometimes come out smooth and other times it is crystalized?
     
  2. transchef

    transchef

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    Sous Chef
    temperature of caramel. use candy thermometer.
     
  3. siduri

    siduri

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    My impression is that caramelized sugar syrups get grainy because they're using too much sugar to water or because there is a grain of sugar somewhere that hasn't dissolved and it's made the rest of the sugar solution crystallize around that grain of sugar (like in making rock candy, for large crystals, and making boiled fondant, for small crystals)