After burning three batches, I learned to trust my nose with sugar

Ngl, I was ready to give up on making caramel after my kitchen smelled like smoke. Every time I tried, the sugar would get gritty or burn to a black mess. I followed recipes exactly and used a thermometer, but it still went wrong. Tbh, I realized I was ignoring the color change and smell. Now, I watch for that golden amber color and a nutty scent, not just the temp. My caramel sauces and toppings have been perfect since. Honestly, sometimes you gotta use your senses more than tools.

3 comments

3 Comments

the_seth1mo ago

Seriously, that happens with so many stuff. People get so stuck following a recipe or instructions exactly that they forget to just look at what's actually happening in front of them.

river_hart181mo agoTop Commenter

Watched my friend stare at her thermometer while her sugar turned into a black brick. She was so focused on hitting the right number that she missed the whole kitchen smelling like a campfire. It finally clicked for her when the smoke alarm went off for the third time. Now she just watches the pot and sniffs the air like a hawk.

ivan21126d ago

Yeah that's the thing with candy making. The temp is a guide but your eyes and nose are the real tools. Seen so many people burn caramel because they were glued to the digital readout. Gotta watch the color change and catch that nutty smell before it goes too far.