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Caramelising sugar is the process of heating it to the point that it melts and then cools as a hard glaze. This technique is used for desserts such as crème brûlée.
-Light the blow torch and hold it a few inches from the sugar.
-As soon as the sugar bubbles and turns golden-brown in one area, move the flame to another area.
-If you don’t have a blow torch then a very hot pre-heated grill will do the job.
Source: https://www.bbc.co.uk
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