As I was comparing recipes for caramel I noticed quite a range of amounts of sugar, anywhere from 1-2 1/2 cups, while the other quantities of ingredients were quite similar. I'm wondering what role the sugar plays besides sweetening. Does a larger amount produce a thicker caramel? Calling all chow chemists and scientists for help!
Thanks, Bryn. I made a batch today that I was quite happy with, this time using some brown sugar instead of all white. On medium heat I boiled it to just barely 250 degrees and it was lovely. Used it to make turtle brownines and Oatmeal caramelitas and they were quite good if I may say so myself.