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Home Cooking

Liege waffles - how do I prevent burned sugar?

Sirrith | Jun 18, 201601:33 AM     8

Hi all, I've been making liege waffles in my stovetop waffle irons for a while now, but every time towards the end of the batch I run into the frustrating problem of burned caramel. The pearl sugar melts and accumulates with each waffle made, and eventually the heat turns it bitter. I can't lower the heat, because then the sugar doesn't melt enough on the waffles themselves. How do the professionals do it? Do they find the exact temperature at which the sugar will melt on the waffle, but not burn no matter how long the waffle iron is hot? Do they clean the waffle iron periodically? With what? How do you scoop bubbling caramel out of a hunk of hot metal?

Thanks!!

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