M4 lab 6

 For my lab 6 I chose to make caramel. I used the recipe provided in the module. 

In this photo you see my water, sugar, & salt mixture starting to caramelize. 

I then added my heavy cream. 

Here I had to stir consistently until the caramel reached 225 degrees. 

Once the caramel reached 225 degrees I then transferred it to a heat resistant dish to cool. 

- The browning influenced the taste of my dish by deepening the flavor of the sugar. It made it buttery and sweet. Later tonight once it has completely cooled and thickened I plan to dip apple slices in it. 

- What caused the browning was heating the sugar up to a high temperature. When sugar is heated it causes it to dehydrate which breaks it down into glucose and fructose. 

- What went really well while cooking was the fact that I have never made this before and it is something I very much enjoy so I love that I know how to make it now. 

- If I repeated this process again I would use a different pan, the only stainless steel I had was a pot and I believe it took longer to brown due to that.