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Sugar Cookery and Caramelisation

In sugar cookery, caramelising occurs when sugar melts into a clear golden to brown syrup, reaching temperatures from 160°C to 180°C. Here are some of the different stages in sugar cookery

Sugar is cooked at different temperatures and incorporated in various dishes. Caramelization is the process of browning the sugar and is used for its nutty flavor and brown color. Watch the video to know more about the different methods used in sugar cookery.

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Sugar Cookery And Caramelisation Video