If you’ve tried to caramelize sugar before, chances are, you’ve run into this challenge: crystallizing sugar.
While trying to caramelize your sugar, it might start to harden all of a sudden. Crystals form everywhere and it turns into a mess!
Luckily, once you understand the science of sugars & caramelization, it becomes a lot easier to fix.
ps. Taking this as a sample lesson? Not yet signed up for the full class? You can sign up here. Still doubting whether it’s a good fit for you, do reach out!