$%&#!
...or, "Caramelizing Sugar Is Harder Than It Looks When The Naked Chef Does It" 3 separate tries. 3 different, entirely wrong results:
Some further research has led me to believe that no one actually knows how to do this. Was my heat too high? Too low? Do you add all the sugar at once, or start with just a little? Are you supposed to just let it boil the whole time? Bueller? Bueller?
Comments
I think the temperature depends slightly on what you are trying to make. For a sauce, like an ice cream topping (like in the waferbaby recipe you linked), you would want lower heat because if you overheat it, it will harden like candy. So you heat it slow and gentle.
From the Naked Chef vid you linked, it appears you ultimately want to have a hardened candy, which means you need to get the sugar/water mixture pretty hot (I think "bubbly jubbly" is the technical term). Of course they skip over the details of that step in the vid.
You might want to look into sites/books speficic to candy making. Or get a candy thermometer. Just because the Naked Chef (tm) doesn't need one doesn't mean it's not useful to amateurs like us! ;-)
Says buddha
7 Feb 2002 at 06:04 PM
But it was supposed to be SO EASY. Only Medium difficulty. 15 minutes.
At least the lamb and roasted vegetables turned out sumptuously well, so I can recommend that recipe, if not its accompanying dessert, for you carnivores.
Says Christy
8 Feb 2002 at 03:48 PM
...but I should mention that deboning a leg of lamb... also not as easy as it looks on TV. Ask Todd.
Says Christy
8 Feb 2002 at 03:50 PM
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