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Questions tagged [caramelization]

71 questions
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How can I make a large amount of caramelized onions for a french onion soup?

I am looking to make a large amount of French Onion soup (for ~16 servings), and rather than spend hours in front of a skillet (as I would have to do several batches), I am looking for an easier way: could I bake a large amount (~20 onions) in an…
user2813274
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Is there a technique to making Caramel in a Microwave oven?

I've made it on the stove top: sugar, corn syrup ect..but wanted to try it in the microwave - any tips on cooking times, techniques?
AttilaNYC
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Best way to dissolve caramelized sugar

I have a chocolate syrup recipe that calls for around 1 cup of sugar and 3 cups of water. I have found that the recipe turns out better if I caramelize the sugar. However, when I add the water to the caramelized sugar, the sugar immediately hardens…
michael
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When you caramelise an onion are you really caramelising the sugars?

Similar questions have been asked previously, although none have specifically answered the question of whether true caramelisation really happens when 'caramelising' onions (sucrose & glucose caramelises at 160°C while fructose caramelises at…
Dr Stu
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Does Splenda caramelize?

Do any of you know if splenda caramelizes and melts like regular sugar? My parents are doing a low-carb, low-sugar diet and I'd love to surprise them with some diet-friendly hard candies.
dani
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Converting Pressure Cooker recipes for cookers with lower PSI

Most of the recipes I'm using (mainly Modernist; stocks, caramelized vegetables, confit) suggest cooking at 15psi. My pressure cooker has two settings 12psi and 7psi. I've always had success just using 12psi in recipes where it says 15psi. However…
Alex
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How can I make caramel that will hold its shape, without using refined sugar?

I am making my own ice cream pops. One flavor I'm developing is Peach Cobbler. I've been trying to include some caramel in the bars, yet I can't seem to make a type caramel using coconut sugar, that will harden enough to stay in "pop form." My…
Rebecca Rosen
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Is time a factor in Caramelization?

A lot of cooking involves caramelization, and I want to get a better understanding it. Does caramelization happen instantly when each sugar molecule reaches the correct temperature, or does the sugar need to maintain that temperature for a specific…
Tim Gilbert
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Foods other than onions that can be caramelized for a delicious result

Is there a way to caramelize foods other than onions and produce similar results?
Kewigro
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What is the real temperature to caramelize sugar?

A lot of web pages claim that sugar caramelizes at ~160C. But also a lot of recipes caramelize sugar in a simmering water. The boiling point of water is only 100C. So how can these recipes succeed so well in practice?
Fermat's Little Student
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Can I make caramel sauce with crystalline fructose?

I'd like to make a caramel sauce with crystalline fructose as my mom's diabetic and can't have sugar. I know (in theory) that fructose caramelizes at a lower temp than regular sugar, but I'm not sure if caramelizing crystalline fructose would lead…
Stef Morgan
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How to brown the sugar for pumpkin flan?

I've made pumpkin flan from the following recipe http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/mucho-gusto-latin-recipes/Pumpkin-Flan I follow the instructions to a tee: "In a medium saucepan over high heat, add the sugar and…
Rhea
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How to prevent light-colored macarons from browning?

I have a problem with baking yellow macarons, or any light coloured macarons. The yellow (or any light colour) ones always brown, always! I tried lowering the temperature, I bought the best colours I can get in the UK. The colours are powdered, to…
jelly46
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Why did my almonds burn instead of caramelizing?

I tried to make caramelized almonds yesterday with the following recipe: heat 300 grams of sugar with 80 grams water. When mixture reaches 125 degrees Celsius, add the almonds. The almonds would develop a sandy white coating that would turn to…
Michal Tenenberg
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Is butter required to caramelize onions?

Caramelized onions are great but I've only seen them prepared with loads of butter. Can you caramelize onions without butter and still achieve the same effect? Or is butter what creates the caramelized effect?
admkatfish
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