How to stir-fry the color of sugar at home

The method of stir-frying the color of sugar:

1. Stir-frying with water;

The ratio of sugar to water is 1:1

(1) The choice of white sugar, soft sugar or rock sugar depends on the demand and actual situation. Experienced masters all think that rock candy is relatively beautiful and shiny after frying, and it can be either rock candy block or rock candy powder. Generally, soft sugar is commonly used at home, but it is rarely used in catering kitchens.

(2) Turn on a small fire, put water and rock sugar together in the pot, and stir-fry with a spoon. With the increase of temperature, the rock sugar will slowly melt, and with the extension of time, the water in the sugar solution will evaporate continuously during the heating process, and the concentration of the sugar solution will become higher and higher.

(3) When stirring with a spoon, I feel that the syrup is getting more and more viscous, and the syrup will appear big bubbles at first and gradually become small bubbles, and the color of syrup will change from white to golden yellow, and the sugar color will be fine. Turn off the fire and it will become sugar color.

2. frying in oil;

The ratio of oil to sugar is 3:1

(1) Peanut oil, soybean oil and rapeseed oil are selected.

(2) Add oil and sugar to the pan, then gradually heat it with a small fire, and stir-fry it with a spoon constantly, so that the sugar will melt continuously. With the increase of temperature, many large bubbles will appear in the sugar solution, and then the sugar color will gradually deepen from light to light brown, and the bubbles will also change from large to small. When the temperature reaches 17℃-18℃, turn off the fire and it will become a sugar color.