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Caramelize

Appears in
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

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To heat sugar and water together to 190°C until the syrup attains a rich brown colour and a consistency suitable for coating food. Sugar can also be caramelized once it is sprinkled on a dessert, by being melted under a hot grill (see also Brûlée).

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