Small white crystals on a dry surface (blotted with paper towel) will caramelize a lot quicker. But I use a very strong restaurant blowtorch (odorless Map/Pro gas with a TurboTorch tip) and prefer the taste of caramelized brown sugar.

Small white crystals on a dry surface (blotted with paper towel) will caramelize a lot quicker. But I use a very strong restaurant blowtorch (odorless Map/Pro gas with a TurboTorch tip) and prefer the taste of caramelized brown sugar.

Small white crystals on a dry surface (blotted with paper towel) will caramelize a lot quicker. But I use a very strong restaurant blowtorch (odorless Map/Pro gas with a TurboTorch tip) and prefer the taste of caramelized brown sugar.

Nino Shaya Loss-Weiss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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