- Why isn’t my butter and sugar creaming?
- Should you stir caramel?
- Why is raw sugar better?
- How long does it take for sugar and water to turn into caramel?
- Which sugar is best for caramel?
- How long does it take to caramelize sugar and butter?
- Can you caramelize raw sugar?
- Does raw sugar dissolve?
- Can I fix crystallized caramel?
- Does butter melt sugar?
- Can you caramelize with white sugar?
- How do you caramelize sugar without crystallizing?
- Why is my sugar crystallizing when making caramel?
- Can you over mix butter and sugar?
Why isn’t my butter and sugar creaming?
The Key To Creaming Butter Your butter needs to be “room temperature”, or around 65ºF.
If it is too cold, it won’t blend with the sugar evenly and will be almost impossible to beat it into a smooth consistency; if it is too hot, the butter won’t be able to hold the air pockets that you are trying to beat into it..
Should you stir caramel?
Should you stir caramel as it cooks? Stirring caramel as it cooks isn’t necessary—and it can even be detrimental, as it can cause the sugar solution to splash onto the sides of the pan, where the water will evaporate quickly and the sugar can form back into crystals.
Why is raw sugar better?
Raw cane sugar Pros: Extracted from the sugarcane plant and not refined. … This raw form of sugar is somewhat less processed than table sugar. It still retains some of the molasses and moisture from the plant so technically you’re consuming less sugar and calories per serving, making it healthier, St. Pierre says.
How long does it take for sugar and water to turn into caramel?
approximately 8 to 10 minutesCook, stirring constantly with a wooden spoon or silicone spatula, until sugar dissolves and mixture just begins to simmer. Sugar melts at about 320 degrees F. and will turn to a clear liquid at that temperature. After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring.
Which sugar is best for caramel?
granulated sugarThe slightly larger crystals of granulated sugar mean it is good for making caramel, and you can substitute it for caster in a sponge but you may be sacrificing some of the lightness.
How long does it take to caramelize sugar and butter?
about three to four minutesContinue to let the sugar and butter cook for about three to four minutes, until the mixture has a texture similar to that of molasses.
Can you caramelize raw sugar?
Only refined granulated sugar can be successfully caramelized; brown sugar and powdered sugar contain impurities that inhibit caramelization. Do not use raw cane sugar.
Does raw sugar dissolve?
Raw Sugar is sugar that has not yet been refined enough to become white sugar. It is a golden colour with coarser granules than white sugar. It is slower to dissolve, and gives a warmer flavour with more honey undertones.
Can I fix crystallized caramel?
Solving crystallization in caramel The easiest way to solve the crystallization (and the most effective) is to add more water. … By adding the water, the sugar crystals can again dissolve. Simply re-heat the sugar, evaporate the water and try again!
Does butter melt sugar?
Sugar needs water to dissolve, so the less water you have in your ingredients (or the more sugar), the harder it will be to dissolve. Butter and mascarpone contain a bit of water, but not much. More butter OR less sugar, OPs choice! This is true.
Can you caramelize with white sugar?
The process of caramelizing sugar involves snowy white sugar granules that are heated either solo or mixed with water, which changes its form (liquid) along with its colour and flavour. Caramelized sugar resembles nothing to its original form, and the result allows the user to bring the caramelized sugar into any use.
How do you caramelize sugar without crystallizing?
By adding a little lemon juice to your sugar sauces and caramels, you are basically making a little invert sugar in your saucepan so that the sucrose, and your caramel, won’t crystallize.
Why is my sugar crystallizing when making caramel?
A “wet” caramel uses water and sugar; it cooks more slowly, but is prone to crystallising. Sometimes, as syrup boils, sugar starts to form back into crystals, which turn hard and cloudy. Crystallisation can be caused by stirring, or a grain of something other than sugar getting into the pan, or often just bad luck.
Can you over mix butter and sugar?
It is possible to over-cream butter and sugar. If creamed too long the mixture will turn white and, if you use it, will give your baked goods a dense, almost gluey, texture. So, don’t leave your mixer unattended and keep an eye on the mixture so you can see when it’s ready.