How to get boiled sugar water to color!?!
I've boiled sugar and water for a flan, and the recipe says to let it simmer until it colors, but it's been simmering for almost an hour and still no color. Suggestions please??
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I've boiled sugar and water for a flan, and the recipe says to let it simmer until it colors, but it's been simmering for almost an hour and still no color. Suggestions please??
7 Comments
I'm not saying one is better than the other for flan - do what works for you - but don't be concerned that a wet caramel will make things watery. Water boils at 100C, and by the time you're reaching a colour stage with sugar you're up around 160-170C and less than 1% of the solution is water - so you're really only dealing with melted sugar.
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Depending on the type of heat, your sugar may not colour (unusual, but happens). What is the temperature of the mix right now?
You could start over, with just a bare amount of water - enough only to fully hydrate the sugar crystals. Crank up the heat, this process should only take a few minutes.