Show Notes
What is sugar?
All naturally occurring sweeteners originate from plants as product of photosynthesis (plant converts light energy and water into carbohydrates) to make sugars and syrups, the basic composition and the extraction rate and process defines the type of sweetener we obtain.
Ordinary sugar is made by extracting juice from sugar cane or sugar beets, boiling them, and then extracting the sugar crystals. At the end of the process you are left with a thick, syrupy residue that's called molasses. This is the most refined sugar which is almost 100% pure. This gives them a very long shelf life provided they are stored in a dry place. White sugar is graded by crystal size. The following are different types.
Types of white sugar
Granulated sugar
Here we have some granulated sugar. This is perhaps the most common type of sugar found in the kitchen. It has medium size crystals and is widely used in baking, cooking and in beverages. This sugar is also sold in lumps and can come in pretty shapes.
Flavoured sugar
It is very easy to make flavoured sugar with rosemary, vanilla pods, lavender, citrus peels etc. Place a washed and dried piece of any of the above in a jar of sugar with a tight fitting lid. The sugar can be sprinkled on cookies or fruit or used in creams and custards such as crème brûlée. A flavoured sugar adds a subtle hint of flavour.
Caster sugar/Superfine
Caster or superfine sugar is rather smaller, finer crystal than granulated sugar. Crystal size affects how quickly the sugar dissolves in the mixture and un-dissolved sugar crystals can give a crunchy texture in the final product. Superfine sugar is used in meringues, sponge cakes and other applications where a smooth even texture is required. Most often it is used where you don’t have a long time for the sugar to dissolve. If you can’t find superfine or caster sugar then you can grind down granulated in stead. The names and types vary in each country.
Icing sugar
Icing sugar is also known as powdered sugar or confectioner’s sugar. This is the finest of all which is made by mechanically crushing the crystals. It is usually sold with some corn starch in, usually about 3%. It keeps it dry and prevents clumping. This type of sugar is used for dusting baked goods or fruit and in icings and frostings.
Making caramel
Caramel is a sauce made from caramelised sugar. You can use either caster/superfine or granulated sugar. The easiest way to make a caramel is to dissolve the sugar in some water first and then to concentrate the syrup by boiling off the water. You can actually do it dry by heating the sugar slowly in a heavy based pan until it begins to melt but that can be a little difficult for inexperienced cooks.
Take 100g/4oz granulated sugar and 4 tablespoons of water in the pan. Best to use a light coloured pan to see colour changes, it is quite difficult with a dark pan. Also brown sugar is not very good for this again as it is difficult to judge when the right stage has been reached. Burnt sugar is very bitter and should be avoided.
Be very careful when making caramel as the temperature can get very high.
We have a bowl of cold water to stop it cooking when we reach the correct temperature.
Start to heat the sugar and water mixture gently stirring to dissolve all the sugar. When it is all dissolved increase the heat and stop stirring, this can cause crystallization. Now you can begin to boil vigorously watching all the time for the colour change. Don’t stir but swirl the pan to distribute the coloured parts.
It should go from a clear colour to a straw brown and finally darker, almost like tea. Don’t go away – when it starts to go it will happen very quickly. You need to be patient as it will take up to 5 minutes.
Once you have reached the correct point immerse the base of the pan in the cold water to stop further cooking. You can pour this into small buttered ramekins for the base of a crème caramel. Use immediately for the base of flan dishes or to top creams.
Washing up the pan! Leave the pan to soak and with a little patience the sugar will come away from the pan.
Caramel and sugar creations
To make caramel creations that can be placed on top of ice-cream or desserts you can leave the caramel to set and then drizzle a small quantity onto grease-proof or waxed paper and leave to become hard and crispy. This is also the stage when you can spin sugar. This is quite a complicated procedure for the more experienced cook. You dip the tines of a fork into the slightly cooled caramel and then onto a cup of baking tray and pull the sugar out away from the anchor point. This will create thin threads of sugar that can be pulled into shapes and baskets.
These caramel decorations do not last long. As sugar absorbs moisture and the caramel will start to loose its crack.
Making a caramel syrup
Hot water can then be poured into the caramel in the pan to make a syrup. Be careful because this can splash and splutter. This then goes back onto the heat gently and the caramel will re-dissolve. This goes very well poured over slices of orange, that have been arranged into the original shape of an orange and left to stand for several hours. The caramel syrup and orange flavour mingle into one and make a very tasty dessert.
Now listen to Sugar Part 2.