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gfweb

gfweb

54 minutes ago, pastrygirl said:

 

 

 

And I don't think a double boiler would get hot enough to cook the sugar to caramelization temps.

 

 

 

You are right, caramelization starts to happen after the water is boiled-off and the temp can rise above 100C.

 

@danielle_j You might try doing a large pan placed in a big  hotel pan filled with oil. The cooking pan could be elevated a bit off the bottom so oil could circulate and provide more  even heating. But temp control might be tough unless you could find a hotel pan that would heat by induction.

gfweb

gfweb

46 minutes ago, pastrygirl said:

 

 

 

And I don't think a double boiler would get hot enough to cook the sugar to caramelization temps.

 

 

 

You are right, caramelization starts to happen after the water is boiled-off and the temp can rise above 100C.

 

You might try doing a large pan placed in a big  hotel pan filled with oil. The cooking pan could be elevated a bit off the bottom so oil could circulate and provide more  even heating. But temp control might be tough unless you could find a hotel pan that would heat by induction.

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