If you have cooked very many desserts, then you know that caramelizing sugar is an art that you will most definitely want to know how to do. There are many desserts that make use of a caramelized sugar crust that can be formed through this process. However, if you have never done this before, you may be wondering how to make it work. Like many dessert processes, it can be one that will require skill, experience and a little knowledge. Here is a question and answer session that will give you the information you need so you can get started caramelizing sugar with a torch lighter.
To start with, you need to understand your butane lighter. You need to make sure you choose a lighter that can be controlled. You need to pick one that will allow you to set the flame to low, and you should leave it on low the whole time you are caramelizing the sugar. If you set the flame too high or you do not have an option for setting it, then you may accidentally scorch the sugar. When you are using the lighter, you will want to keep it about an inch or two from the sugar itself and you will want to keep it in steady sweeps over the sugar so that you can keep the browning even.
Next, you will need to make sure you choose the right type of sugar. Not all sugars work well. You will need to avoid brown sugar and powdered sugar. Brown sugar is too moist and will not create a caramelized crust. Powdered sugar will simply melt. Instead, you need a granulated white sugar. Preferably, you will want a finely ground sugar. If you cannot get one that is finely ground, look for standard granulated sugar and then grind it in your food processor.
Finally, knowing when the sugar is done matters. You will want it to bubble and then start to form a crust that is medium golden brown in color. If it gets too dark, it will be scorched. Instead, stop the torch lighter when the sugar turns this medium brown and make sure you have caramelized evenly.
Caramelizing sugar is a useful process using your lighter. It can be used on many desserts, including crme Brulee. If you are interested in doing this, all you need to do is follow he answers you have read above.
To start with, you need to understand your butane lighter. You need to make sure you choose a lighter that can be controlled. You need to pick one that will allow you to set the flame to low, and you should leave it on low the whole time you are caramelizing the sugar. If you set the flame too high or you do not have an option for setting it, then you may accidentally scorch the sugar. When you are using the lighter, you will want to keep it about an inch or two from the sugar itself and you will want to keep it in steady sweeps over the sugar so that you can keep the browning even.
Next, you will need to make sure you choose the right type of sugar. Not all sugars work well. You will need to avoid brown sugar and powdered sugar. Brown sugar is too moist and will not create a caramelized crust. Powdered sugar will simply melt. Instead, you need a granulated white sugar. Preferably, you will want a finely ground sugar. If you cannot get one that is finely ground, look for standard granulated sugar and then grind it in your food processor.
Finally, knowing when the sugar is done matters. You will want it to bubble and then start to form a crust that is medium golden brown in color. If it gets too dark, it will be scorched. Instead, stop the torch lighter when the sugar turns this medium brown and make sure you have caramelized evenly.
Caramelizing sugar is a useful process using your lighter. It can be used on many desserts, including crme Brulee. If you are interested in doing this, all you need to do is follow he answers you have read above.
About the Author:
Drew is a consultant for a specialty butane torch lighter store and has expert knowledge of kitchen accessories, including cooking torches.