Well the new oven has arrived and will be fitted tomorrow so excited!!
So I carried out my fist experiment with the golden caster sugar last week, basically to see what all the fuss is about.
1, I compared the two sugars for taste, texture and flavour. The golden caster sugar had a coarser texture and not as sweet as caster sugar, the taste reminded me of a cross between demerara and caster sugar.
2, I then melted the 2 types of sugar and found the golden caster sugar melted and turned a caramel colour a lot faster.
Photos of the Golden caster sugar melting process.
Caster sugar melting process photos to follow. If you notice the caramel made from the caster sugar is clearer.
3, I then decided to make some sugar spirals with both types of caramel to see what it was like to work/pull the sugar. Of course I had to taste the sugar … Well it would be rude not to!!
Again the sugar spiral made from the golden caster sugar had a deeper rich flavour and taste. Also I notices it stayed hotter for longer.
The golden caster sugar spirals are on the right hand side of the photo. I have a sweet tooth (I bet you’d never of guessed) I preferred the taste of the spirals made from caster sugar.
My next experiment will be baking products with the two types of sugar.