Monday, October 31, 2011

Preventing Crystallization When Cooking Sugar Syrups


Did you know that an inverted sugar, like corn syrup or glucose, will prevent crystallization when cooking sugar and water? All you need to do is add a teaspoon or two to the mixture before cooking and say good-bye to fear of stirring the pot, washing down the sides with water, and babysitting it all together.

But what's even better is that honey, which has a similar molecular composition as corn syrup, works just as well at preventing caramelization, too! So next time you make an Italian meringue, give it a try.

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