Chocolate Caramels
Sugar Boiling
The art of sugar boiling has long been used by confectioners to sweeten and preserve fruits and nuts, but few techniques are as delectable as caramel. The art of making caramel is all about sugar boiling, where depending on technique you can make luscious liquid caramels or melt in your mouth butterscotch.
What actually is Caramel?
Caramelisation itself is a process that the sugar goes through when it reaches a certain temperature. When the sugar is heated to about 170°C the molecules in the sugar start to behave differently and develop the colour and flavour that we associate with caramel, essentially the sugar starts to burn.