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common sugars, as in the sort you're going to cook with, will begin to carbonize at right about 350° f and above- this temperature is just a few degrees above the temperature the sugars will caramelize, that is,darken and begin to develop a caramel flavor, and given enough time (not too long, actually) the sugars will turn quickly into a very bitter, unappetizing black reside that will be one heck of a chore to scrub off your cookware without resorting either to industrial sandblasting, or a lye-containing oven-cleaner product (either alternative s pretty dangerous, but the 'oven clearer' alternative is the more sensible, since almost nobody has home sandblasting equipment these days. Lye is a caustic chemical and will burn you if it contacts your skin, eyes, clothing, walls, et c - use with care and under adult supervision)
To re-cap, then: brown sugar, white sugar, purple sugar, rainbow sugar, apple sugar, powdered sugar, beet sugar, grape sugar, honey, molasses, corn syrup, agave syrup, in other words ALL common edible sugars, begins to carbonize at just about 350°f- and if left long enough or gotten hot enough, will burst into very smelly flame - you won't like it, so get yourself a good oven thermometer
Wiki User
∙ 12y ago
Wiki User
∙ 13y agoI was making a special Chinese soy-sauce which calls for melting brown sugar in cooking oil continuously in medium low heat. I had a contact-thermometer and I noted around 160-Celsius, the very fine brown granules suddenly turn into larva-lamp like floating blobs, moving around in the oil. Could this be a physical sign of having reached melting point?
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The recipe probably meant DISSOLVING the sugar in the oil, not actually "MELTING" it. Sugar can 'melt' on your tongue, but really, it is dissolving in your saliva.
However, in order to answer your question, the melting point of normal table sugar is around 366.8°F or 186°C. Since normal table sugar is pretty much just bleached and separated, BROWN sugar's melting point should be around this temperature.
Good luck on making that recipe!
Wiki User
∙ 14y agoIt depends on the cookie, the size of the cookie, and the ingredients that it is made out of.
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What are two types of brown sugar?
The two types are Light Brown and Dark Brown. There's also Whole Cane Sugar.
What are the materials in molasses?
Dark corn sugar or dark brown sugar.
Is brown sugar made of tan crystals?
Brown sugar is brown because of the presence of molasses. Light brown sugar has 3.5% molasses and dark brown sugar has 6.5%.
Can you substitute dark brown sugar for light brown sugar in cookies?
Yes you can. For a cup of light brown sugar you can use dark brown sugar and granulated sugar. You should use 1/2 cup dark brown and 1/2 cup granulated sugar. This will equal 1 cup light brown sugar.
Is light brown sugar better for you than dark brown sugar?
No as it's the same thing. The only difference is dark brown sugar has more molasses in it than light brown sugar. It's a reference to color not fat/calorie content.
What types of sugurs are there?
White granulated sugar, caster sugar, light brown sugar, dark brown sugar, Demetra sugar and icing sugar.
What is sticky dark brown sugar?
When you are looking for a brown sugar the word unrefined is vitally important ... Unrefined Dark Muscovado has plenty of natural molasses and a sticky ...
Can you buy dark brown sugar in the US?
Yes.
What can you substitute for dark muscovado sugar?
You could use dark brown sugar, but the flavour will not be as strong.
What is a simile for brown eyes?
as brown as a sleek bear in the summer
What is chocolate's melting point?
85 degrees for milk chocolate 92 for dark chocolate
How many ounces in 1 cup dark brown sugar?
ahh really depends. you have to count the brown sugar grain by grain. normally when im doing this i listen to the song "brown sugar" by the rolling stones.
