Home Distiller

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

http://www.seriouseats.com/2016/05/how- ... sugar.html" onclick="window.open(this.href);return false;" rel="nofollow

Seems really interesting. Would be fun to do a small side by side experiment. I wonder how the yeast would take to it.

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.

Some info has been stated here before. http://w.homedistiller.org/forum/viewto ... =40&t=1800" onclick="window.open(this.href);return false;" rel="nofollow

i really like this idea, i can see this being a nice addition to recipes

Mind you the more you caramelize the more unfermentables you get.

pfshine wrote:Mind you the more you caramelize the more unfermentables you get.

i do a modified ujsm and use enzymes with less sugar . i was thinking the flavor of caramelized sugar would be nice addition .

Most definitely. Let us know how it goes.