Being able to compentently melt sugar seems to be a central skill in making desserts/candy, so I was hoping someone could help me figure out why I'm such a failure at this seemingly simple task.
First attempt: peanut brittle. Recipe says, melt sugar on low heat, stirring occasionally. Half an hour later, I'm still looking at grains of sugar, adjusting heat, etc. Incrediably poor, lumpy results.
Second attempt: caramel for tart filling. I think this recipe called for some water in with the sugar. I start the sugar in a cast iron skillet, then transfer to an all-clad saucepan. With a lid on, I finally got some melt, but not as easy or as smooth as the recipe suggests.
Does anyone have any tips/advice for an inept sugar melter?