When sugar melts, it undergoes a process called caramelization, which is a fancy term for "turning into a delicious, golden-brown liquid". As sugar heats up, its molecules start to break down and re-form into new compounds, creating that unmistakable caramel flavor and aroma. It's like magic, but with chemistry!
But here's the thing: sugar doesn't actually melt like ice or chocolate. Instead, it decomposes - meaning it breaks down into different components when heated. This process is what gives us that amazing caramelized flavor, but it's also what makes sugar so tricky to work with.
One quirky fact about sugar melting is that it's affected by humidity. Yep, you read that right - the amount of moisture in the air can actually change the temperature at which sugar melts! It's like sugar is trying to keep us on our toes, or should we say, on our sweet tooth?
Sugar Melting Formula at Lori Francois blog
