Hi,
I've just made 2 batches and they've turned out completely differently. I was wondering if anyone else could explain why. I wan't to replicate it because the second was so much better.
Method 1
Slowly heating milk with sugar until it dissolves and then heating, stirring occasionally until it's the right sort of thick sticky consistency. Once cooled in the jar, it's half sticky, half crystallised. More sort of dig-able out with a spoon iyswim.
Method 2 (in a bit of a rush as had to go out)
Heated sugar in heavy pan until it started to caramelise. I intended to take it off the heat, but being in a rush - late for physio appt - tipped in the cold milk and it sizzled a bit due to very brittle bits of melted sugar. Stirred it like mad and threw it in a low oven while I was out. Later when I fished it out, it was pale coffee colour, and so I continued simmering until it was the right thickness. After it had cooled in the jar it remains a very thick and just about runny liquid. Same colour as above - sort of Walker's toffee colour.
I was wondering if heating the sugar on it's own has turned some of it into glucose and fructose in the way that you add lemon juice to a syrup when making fondant.
Anyone have any ideas?
Want to make some more that turns out like the second one - it's just like the bought stuff, but cheaper.
ps 500g castor sugar to 1l of cheapest long life milk and a couple of drops of vanilla extract.