Can I use something other than lemon juice in this recipe? Is it added for flavor or is the acid necessary for a chemical reaction? If the latter,...
... could a neutral vinegar replace the lemon juice? Thank you
Recipe question for:
Salted Pumpkin Caramels
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3 Comments
Acid in candy making can serve two purposes. If the acid is added to the sucrose and then heated, it can act as an interfering agent (to prevent crystallization). It does this by partially inverting the sucrose (breaking it into its two component parts, glucose and fructose which do not crystallize as readily as sucrose).
Added after the syrup has been cooked to the desired consistency, acids are used for flavor, tartness and to balance sweetness. Since different acids have different properties, flavor of course, but also how the tartness registers on the tongue, it is inadvisable to make substitutions unless you know beforehand exactly what to expect.
IMHO, I wouldn't sub vinegar for lemon juice here.