Sugar Boiling

For many confectionary items such as marzipan, liquor-filled bonbons, nougats, and caramels, sugar is used in a dissolved and liquefied form. Sugar may be mixed with water or cream and then boiled to achieve a desired concentration level by evaporating the water. The higher the boiling temperature, the lower the resulting water content.

To ensure that the sugar dissolves completely when boiling, use at least one part water to three parts sugar. If too much water is used, the boiling process will take longer and the sugar may turn yellowish in color. To prevent recrystallization of the sugar, add glucose in a proportion of 20 percent of the weight of the sugar.