Post #344339 by Melintur on Fri, Nov 16, 2007 3:05 PM

On 2007-11-16 10:54, Scottes wrote:

On 2007-11-16 09:43, Melintur wrote:
I bring softly to boil just long enough to break the disachharide bonds.

Could you go into more details here? I'm still trying to understand the science of sugar, and every time I've boiled a syrup I've burned the sugar...

2:1 sugar to water.
Heat on medium. Stir casually and constantly, looking at the solution. It will be cloudy. I use a silicon spatula and wipe the sides consistently to keep crystals from forming. The mixture will approach boiling and then have a nice boil at which point you will notice that the sugar changes from cloudy to clear (this will happen very soon after the boil). At that point IMMEDIATELY remove the saucepan from the heat - move it to a trivet, another burner that is off, etc.

Now when you say burned the sugar, do you notice it in the flavor, color? The flavor does change a bit as the some of sucrose changes into glucose + Fructose solution. Not as much as if you added an acid to get invert sugar mind you!

The most important thing is a soft ramp up to heat, then as soon as you see it clear (or for starters as soon as it hits a boil) get it away from the heat!