Place water, sugar and cream of tartar in pot and bring to a boil over medium-high heat, stirring constantly with a whisk. As the syrup comes to a boil, any impurities in the sugar will rise to the surface; remove these using a small stainless steel sieve or strainer.
What happens if you boil sugar?
As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools.
Can you boil just sugar?
Preparation: In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Remember – the longer you boil it, the thicker the syrup will be when cooled.
How long should I boil sugar?
Caramelizing Sugar Recipe – How To Caramelize Sugar. Caramelizing sugar is a term most often applied to melting sugar until it becomes a caramel color liquid. Caramelized sugar is simply a mixture of sugar and water cooked until it becomes syrupy and darkens, and reaching a temperature from 340 to 350 degrees F.
Can you melt crystalized sugar?
When you heat sugar syrup that has partially crystallized, the water in the syrup can contain more sugar, allowing the sugar crystals to dissolve. … Because it’s so important to dissolve every sugar crystal in the syrup, it’s best to heat grainy syrup on the stove instead of the microwave.
Why does my sugar not melt?
The sugar melting study showed that the reason scientists and cooks haven’t been able to isolate a definitive melting point for sugar is that sugar doesn’t melt—it decomposes. … If you heat sugar quickly, using extremely high heat, it will melt at a higher temperature than it would if you heat it slowly, using low heat.
How do you melt sugar in the microwave?
In a clear, microwave-safe bowl, combine water and sugar. Stir well under sugar is completely dissolved. Microwave on high for about 6 to 7 minutes or until color changes to honey-gold. Use immediately.
How long does it take to boil sugar to hard crack?
Continue boiling, uncovered, not stirring the mixture but shaking the saucepan occasionally to distribute the heat as the mixture turns amber in about 9 minutes, then darker amber as it registers 305 degrees on the thermometer (hard-crack stage ), about 3 minutes longer.
Why is my sugar and water not caramelizing?
Here’s why that can happen: The sucrose molecules in table sugar have a strong tendency to cling together in dense, orderly crystals. When they’re dissolved in water, they can’t crystallize, but at the edges of the pan and at the surface of the syrup, water evaporates as the syrup cooks.
At what temp does sugar melt?
- Always use a clean pot or pan. …
- Dip a pastry brush in water to wash away any sugar that sticks to the side of the pot or pan as the sugar heats. …
- Combine the sugar with a little water (it should have the consistency of wet sand) before cooking.
How do you keep sugar from crystallizing?
Any sugar crystals remaining in the syrup can cause others to crystallize. Adding a little corn syrup or an acid such as citrus juice will help to prevent this. Selecting a syrup recipe that includes a little brown sugar gives pancake syrup a warm color and the acid in brown sugar helps to prevent crystallization.
Why is sugar not melting in 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.