Ryan Mikulovsky’s micro.blog

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Annual caramel making. These seem 👌and perfectly plastic. Here’s a series of photos showing sugar mixture color at ~300°F, 320°F, near 340°F, after cream & butter added, and cooling to finish. Stressful making these as one errant crystal can cause it all to crystallize.

boling sugar mixture a gold color, almost 300Fboling sugar mixture an amber color, about 320Fboling sugar mixture a dark amber color, almost 340F.boling cream, butter, sugar mixture caramel color.coarse salt caramel cooling in a parchment lined pan