Hi folks. I've just come across this nice little recipe for making dry carmelised sugar from plain old white granulated. For those of us that don't live in areas where unrefined sugar is cheaper than chips, anyone fancy trying to make a big batch and seeing what happens when used?
As a side note, the picture they have showing the different colours of the sugar given the different times reminded me very much of how I imagine the sugars in oak caramelise in a hot oven.
May not be that interesting, but I thought I'd share it anyway
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pfshine wrote:Seems really interesting. Would be fun to do a small side by side experiment. I wonder how the yeast would take to it.
Exactly what I'm wondering as well, since there are chemical changes taking place it makes me wonder about availability to be transformed by yeast into ethanol and CO2.
What other products of fermentation might be formed using caramelized sugar?
I'm intrigued, will have to try this out in a future experiment.
