When cooking sugar to make caramel, it is important to brush the inside edge of the pan with a clean pastry brush dampened with warm water, as described in the recipe below. This will dissolve the tiny granules of sugar that form around the edge. If these granules form, the sugar is more likely to crystallize before it caramelizes.
Average Customer Rating:
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.