Ask the Test Kitchen
When making caramels, some recipes say to pour the candy into the organized pan without scraping the saucepan. What is the motive for doing this? —L.P., Arvada, ColoradoThe recipe cautioned against scraping the pan to prevent the sweet syrup from forming crystals or turning into grainy. There is a difference within the crystallization of the sweet aggregate that is without problems poured out of the pan and what is close to the bottom of the pan, that's uncovered to more heat.
Originally Published on sitename.Com