Wednesday, December 23, 2009

How do you make sure that Russian Caramels have a grainy texture, rather than a smooth texture?

I already have a recipe for Russian Caramels, but I get the impression from the recipe that it's supposed to be smooth in texture, but that's not the way I remember them.


Is it just reducing the cooking time that ensures the grainy texture?How do you make sure that Russian Caramels have a grainy texture, rather than a smooth texture?
You're talking science, sugar science to be exact. There are two things that will ';grain'; up your caramel, depending on the amount of caramel you're making you can start with (on the average) 2Tbs. of corn syrup, there's a molecular event that happens with the glucose and sucrose causing an interference in the ';melting'; of the crystals in the sugar. The second thing is if your recipe says to wash the sides of the pan with water, don't, you want the crystals that form there to fall back into the batch as a ';seed'; and the sugars will start to re-crystallize. Science my friend, pure science.How do you make sure that Russian Caramels have a grainy texture, rather than a smooth texture?
i actually don't know what russian caramels are, but i know when you burn the sugar on the stove top, and you mix it you cause the sugar to caramalise and when it sets it will be grainy. if you don't stir it, it will set as a smooth solid

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