

The process of browning sugar in the presence of heat. The caramelization of sugar occurs between 320⁰ and 360⁰F/160⁰ and 182⁰C.
The process of browning sugar in the presence of heat. The caramelization of sugar occurs between 320⁰ and 360⁰F/160⁰ and 182⁰C.
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