What is white sugar made of? How to make caramel out of white sugar?

White sugar has a pure sweet taste. As a seasoning for cooking, it can stimulate the freshness of ingredients and moisten the lungs and promote the production of body fluids. Appropriate consumption of white sugar can help improve the body's absorption of calcium, promote bone development, and prevent osteoporosis. In daily life, what is the white sugar we eat made of? How to fry white sugar into caramel? Quickly open the article below to learn more about the common sense of white sugar!

Contents of this article

1. What is white sugar made of?

2. How to fry white sugar into caramel

3. The difference between sugar cubes and white sugar

What is white sugar made of

The method of frying white sugar into caramel is relatively simple. Just pour the white sugar into the pot, add an appropriate amount of water, and stir slowly over low heat until it changes color. When frying white sugar, the amount added each time should not be too much, just sprinkle it evenly on the heated part of the bottom of the pot, so that the color of the caramel is better.

During the stir-frying process, be careful not to stir the white sugar to the edge of the pot to avoid burning the pot. When adding water, you can pour it along the edge of the pot.

When white sugar is heated to high temperatures, it condenses to form caramel color and releases caramel aroma. The color gradually changes from white to golden yellow and then to caramel yellow. The longer the heating time, the darker the color becomes.

After being stir-fried, the sweetness of white sugar will decrease, but the color will become brighter and the aroma will become stronger. It can be used to color and enhance the flavor of dishes.

How to make caramel out of white sugar

The method of frying white sugar into caramel is relatively simple. Just pour the white sugar into the pot, add an appropriate amount of water, and stir slowly over low heat until it changes color. When frying white sugar, the amount added each time should not be too much, just sprinkle it evenly on the heated part of the bottom of the pot, so that the color of the caramel is better.

During the stir-frying process, be careful not to stir the white sugar to the edge of the pot to avoid burning the pot. When adding water, you can pour it along the edge of the pot.

When white sugar is heated to high temperatures, it condenses to form caramel color and releases caramel aroma. The color gradually changes from white to golden yellow and then to caramel yellow. The longer the heating time, the darker the color becomes.

After being stir-fried, the sweetness of white sugar will decrease, but the color will become brighter and the aroma will become stronger. It can be used to color and enhance the flavor of dishes.

The difference between sugar cubes and white sugar

The raw materials of white sugar are sugar cane or beet. When making white sugar, sugar juice is extracted from sugar cane and beet, and then it is made into sucrose crystals through cleaning, concentration, crystallization, and honey separation, which is the white sugar sold on the market. White sugar has a pure sweetness. As a seasoning for cooking, it can stimulate the umami flavor of the ingredients and also has the effect of moistening the lungs and promoting the production of body fluids.

The raw materials for making white sugar are sugar cane or sugar beets. When making white sugar, sugar juice is extracted from sugar cane and sugar beets, and then it is made into sucrose crystals through processes such as cleaning, concentration, crystallization, and honey separation, which is the white sugar sold on the market.

White sugar has a pure sweet taste. As a seasoning in cooking, it can stimulate the freshness of ingredients and moisten the lungs and promote the production of body fluids. Appropriate consumption of white sugar can help improve the body's absorption of calcium, promote bone development, and prevent osteoporosis, but it should not be consumed in excess, otherwise it will have a counter-effect.

White sugar is susceptible to moisture and caking, and is also prone to mites. White sugar should be stored in a sealed dry jar in a cool and ventilated place to prevent moisture from entering, and it is best to isolate it from air to prevent the color of the sugar from changing and turning yellow and deteriorating.