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Kugel Yerushalmi - problems with caramelizing sugar


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Kugel Yerushalmi - problems with caramelizing sugar

marcia | Oct 8, 2005 08:13 PM

I made kugel yerushalmi, a noodle pudding, for Rosh Hashanah.

The recipe calls for heating oil in a saucepan over low heat, adding sugar, stirring until dissolved and then not stirring and allowing to cook until dark brown.

I heated the oil, added the sugar and stirred and stirred and stirred. It never dissolved and remained visibly grainy. It did eventually start to brown properly, but instead of having what I think I was supposed to have, a brown liquid made of oil and carmelized sugar, I ended up with oil with hard clumps of carmelized sugar.

I made the rest of the recipe by adding cooked noodles, salt, pepper and lightly beaten eggs and turning into a dish and baking. The clumps of sugar must have melted and dispersed somewhat, because the end result did not have discernible clumps of sugar and it tasted pretty good, but I suspect that if things had worked the way I think they were supposed to, it would have been even better: not quite so oily and with a well dispersed and perhaps more prominent cooked sugar flavor.

Any thoughts on getting the sugar to dissolve? Slightly higher heat? Bar sugar instead of regular granulated?


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