Sugar is made of carbon, hydrogen and oxygen atoms. When heated over a candle, these elements react with the fire to turn into a liquid. The heat causes the sugar’s atoms to combine with the oxygen in the air, forming new groups of atoms. Energy is released in this chemical reaction in the form of smoke and black soot.

Because the process of making sugar involves heating and cooling it, sugar manufacturers have learned that the melting point of sucrose (table sugar) is 367 degrees F.

These are the delicious flavors and aromas of caramelized sugar. The caramelization process begins around 320°F, when crystalline sugar melts into clear molten sugar. At 340-350°F, the color changes to light straw or pale caramel brown.

Students consider that sugar melts when it dissolves in water. Often melting is considered to be substances turning into water. This is further reinforced because children see heat being involved in both processes – they know if you want to dissolve more sugar you warm up the water.

There are two common approaches to preventing crystallization: Add an acidic ingredient such as lemon juice to the sugar. This causes some of the sucrose molecules to break down into different sugar molecules (fructose and glucose), which interfere with sucrose crystallization.

In a clear, microwave-safe bowl, combine water and sugar. Stir well under sugar is completely dissolved. Microwave on high for about 6 to 7 minutes or until color changes to honey-gold. Use immediately.

It works on the stovetop, but works even faster in the microwave. Melt a bit of butter in a mug (or another microwave-safe small vessel), stir in sugar and heavy cream, and cook for 30 seconds.

WITHOUT a blow torch:

1. in a small saucepan, mix the sugar, honey and a little bit of water and cook on medium heat until it starts turning a nice golden colour.
2. Then quickly pour the mixture over your creme brûlée and angle the pots in a circular motion to spread it evenly over the top.

Sugar needs water to dissolve, so the less water you have in your ingredients (or the more sugar), the harder it will be to dissolve. Butter and mascarpone contain a bit of water, but not much.

Yes, simply swap in white sugar where a recipe calls for brown sugar. If you need one cup of brown sugar, use one cup of white sugar. According to the folks at Better Homes & Gardens, your recipe will still work—though it might not taste the same.

granulated sugar

Raw Sugar is sugar that has not yet been refined enough to become white sugar. It is a golden colour with coarser granules than white sugar. It is slower to dissolve, and gives a warmer flavour with more honey undertones.