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Caramelise

Caramelise

Caramelising is the process of either heating sugar until it liquefies and becomes a syrup (ranging in colour from golden to dark brown) before setting as a hard glaze (as on the top of a creme brulee), or cooking fruit or vegetables in water and sugar until they become brown and glazed. You can invest in a cook's blow torch to caramelise the tops of desserts, but a very hot pre-heated grill is usually adequate for the job.