Can overcooked caramel be harmful?

  • Can overcooked caramel be harmful? BaffledCook

    Ok, here's the situation. I put a pan of water and sugar on a medium high flame and went away. Some time later I found a smoldering black mass overflowing the pan. It took some time to clean up (anybody know how to remove burnt caramel from stainless steel?).

    I threw the burnt caramel away, but later started wondering. There is a sweet called 'carbon' and I have no idea how it's made, but it looks the same as what was in the pan... So there's the question. How is 'carbon' made?

    Edit The question was whether the burnt sugar is edible. The answer of course is: no.

  • I think what your looking for is called poured sugar oil moulds(rings) that you want to use ant shape is okay then use 2 lbs sugar,1 lb water, 6.55 ounces of glucose and food colouring if you want.make a syrup with the three and then boil until it reaches 260F add food colouring continue to boil until temp. reaches 330F plunge the pot into a cold water bath to stop the cooking.remove from water and let stand 2-3 minutes to thicken. Pour mixture into moulds until 1/4 inch thick. Once edges have setenough remove the ring. Use a little reheated sugar to attached pieces together like a glue.this can be used as a base for any center piece you want to create with other sugar pieces

Related questions and answers
  • Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I made a large pot of sloppy joe mix with hamburger in it and after it was cooked put it in my crockpot on low for my boys to eat when they got home because i was leaving,i was gone a little over 2 hours and the boys had put the sauce into another pan to put it away and forgot to do so it sat on the counter for over 2 hours....should i throw it away?

  • , but if made with sour milk is closer to cultured buttermilk. Sour cream (US) = soured cream (UK) Sugar: powdered sugar or confectioners sugar (US) is icing sugar (UK, CA, AU); contains cornstarch (~3...This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc. Please note that Canada may be difficult to classify, as some regions (especially near the southern border) use US terms, while others may use UK terms. It's a community wiki, so feel free to edit and clarify

  • I want to make a caramel coating for cheesecake, or other cakes, that stays fluid in the fridge, and doesn't become hard/solid. I don't mind if the caramel sauce/syrup contains any butter/milk or not; if it's only made by sugar and water is OK. I made a caramel sauce, which was fluid for some time, but when I coated the cheesecake and put in the fridge, it became solid and I just sticked this out and threw it away. If you have a recipe for this I would be glad to hear about, just as long as it is caramelized sugar, not clear syrup (slightly heated water plus sugar).

  • the process did I smell burnt sugar, but when I tasted the caramel sauce, it tasted a lot more bitter than I was expecting. Is there anything glaringly obviously wrong based on how I made my caramel sauce, or is there something else I can do to ensure my caramel sauce tastes less bitter? ...Tonight I made a simple caramel sauce by using: 1 cup granulated sugar 6 tbsp butter 1/2 cup cream I caramelized the sugar (without any water), stirring constantly. When it was fully melted

  • Possible Duplicate: How can I keep pasta from sticking to itself? We have a spaghetti dinner at our church and the problem is is that we don't mix it in with sauce because some don't want sauce others don't want a lot of sauce some do. So my question is after I cook the pasta I put it in a colander to drain and it sets till ready to put in hotel pan on the steam table, however by then it's stuck together, how can I keep this from happening or how do I keep it from happening?

  • Possible Duplicate: How long can I keep eggs in the refrigerator? I've got some eggs in a carton (regular Grade A eggs) in the refrigerator. The "sell by" date on them is October 2nd. Today is October 19th, so that's about two and a half weeks past. Generally, foods are good for a couple weeks past the sell by date, but how many weeks do I have before they aren't edible (spoil or generally get "the funk"). If I made french toast in the morning and used them, would they be good? I'm more concerned with 100% safety than them being 10% less awesome tasting after a certain time.

  • Possible Duplicate: Shelf life of spices Suppose I grind the mustard + cumin + pepper seeds and keep them covered in a bowl, after how much time should I expect them to lose their flavor? Authoritative answers with references to some credible sources will be appreciated. EDIT 1: The packed powdered/ground spices we get in shops don't taste the same as freshly ground. Hence my question. EDIT 2: Info required for spices namely: Cumin, Mustard, pepper. and Garlic/Ginger too.

  • I made citrus sugar a while ago (basically chopped up lemon rinds in a canning jar with sugar) and have now decided to remove the lemon before giving the sugar away. So far I have tried wrapping the mixture in 2 layers of cheese cloth and scraping/sifting the sugar out from the bundle but this takes a long time and the cheese cloth develops holes that the rind also goes through. Is there an easier way to accomplish this?

  • So I made citrus sugar about a month ago... and in the process of deciding how to give it away I realized that I have been storing it wrong. During the last month it has been stored in a dark area in my house that is kept around or below 21 degrees celsius. Based on the previous question I learned that I should keep this in the fridge. If I transfer my Citrus Sugar to the fridge will it still be good? I only ask this because this question mentions that sugar used to be used for preservation and my Citrus Sugar is mostly sugar and is kept in a sealed jar.

Data information