Learn the science behind making caramel. Part 1 of 2
Baking Radio: Chef Gail Sokol's Baking Podcast - A podcast by Chef Gail Sokol
When granulated sugar, known as sucrose, is heated to the point that it melts and browns, it is known as caramel. Learn the science behind making caramel. Chef Sokol will explain the process of crystallization, and why it is so important to prevent its’ formation to get the smoothest caramel.
