Description
A technique where sugar is heated to a hard-crack stage (149-154°C/300-310°F) to create brittle, translucent decorations.
Technical
Sucrose undergoes thermal decomposition (pyrolysis) to form caramelan (C24H36O18) and other polymers, creating an amorphous glass structure. Key stages include inversion, foaming, and browning reactions.
Culinary Significance
Provides structural elegance to desserts like flan, where the brittle sugar glass contrasts with creamy textures.
Science
Primary Reaction
Caramelization
Parameters
Temperature
152°C optimal
149°C to 154°C range
Time
4 minutes
3 minutes – 6 minutes
Equipment
Heavy-bottomed copper saucepanDigital candy thermometer (±0.5°C accuracy)Silicon baking mat