Re: Making Caramel
Changing heating times is how I've controlled darkness so far. I've only done 2 batches for booze, and I'd qualify them as successes. Interestingly, the one I thought tasted perhaps too dark, worked great in an oaked rum, with *no* scorched taste.
Zymurgy Bob, a simple potstiller
--- In firstname.lastname@example.org, "burrows206" <jeffrey.burrows@...> wrote:
> Hi gang,
> I found this short video on how to make caramel from a BBC information site, to make the caramel darker I'm thinking you heat a little longer but keep watching it doesn't burn before adding the water. Here's the link