Label
All
0
Clear all filters

Melting Sugar with Prewarmed Sugar

Appears in
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About
By warming the sugar first, the melting time and manual work will be shortened, and the caramelized sugar will be lighter in color and have a higher viscosity.
  1. Spread ½ inch/13 mm of sugar in a loose layer on a sheet pan and warm it in a steam-free oven at 400°F/204.4°C.
  2. Proceed with melting the prewarmed sugar using one of the techniques above.
  3. Melting prewarmed sugar. The dot represents the point at which prewarmed sugar is taken from the oven and placed into a pot for melting.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title