I want to make some crunchy sugar (like on creme brulee) to use in a filling. I know they use a torch, but how would you do that w/o making a sticky mess or burning the house down? Parchment? cookie sheet? I tried carmelizing some on the stovetop w/ 2 parts sugsr to one part water, and i made taffy or something - it was sticky & chewy.

If it was sticky & chewy, you probably just didn't get it hot enough. If you want the sugar to be hard when it cools, you have to get it to 290, I believe. That's what I usually go to, and mine is always hard when it cools.

Go to Home Depot and pick up one of these: http://www.bernzomatic.com/bernzomatic/consumer/jhtml/detail.jhtml?prodId=BernzoProd100016

This is a simple butane torch. You will carmelize sugar on creme brulee like a pro - and then try carmelizing brown sugar on long strips of banana, and serve with vanilla ice cream - yummy!

You are NOT going to burn down the house. It's a simple tool and a simple task. I love mine.

Otherwise, you'll have to cook the sugar to the proper temperature and pour it out very thinly on a Silpat or parchment-lined cookie sheet. Be careful - sugar that hot burns like lava! Simply torching it would be so much easier.

You can start it off on the stove top and then paste it on to a sheet of baking paper, or over proof silicone, and put that under the grill - this will get it bubbling and when it's cooled you can break it off into pieces.

Here's a link for you. Shows what a torch looks like and a great price to boot!

I also just do mine in a pan on the stove. It takes forever, and I usually only use it for flan, but you can do it that way too.

Good luck!

http://www.chefscatalog.com/product/22256-chefs-torch.aspx

Thanks for all the help guys! Well, I tried it on the stove yesterday and it never set up - I guess It wasn't hot enough, but it had browned...Silly me didn't use a thermometer.

Cakepro - I hear ya on the hot sugar "lava" - I got myself and can hardly type for the blisters. Not good since I'm a secretary!

DH has propane torches, so I was going to try one of his to see how it worked.

If you're torching, it's just pure sugar?
And if you're cooking on the stovetop? What's the ratio of sugar/water?

thanks!!

Oh dear, I'm so sorry to hear you got burned. Sugar burns are horrendous.

Yes, if you're torching it, it's just plain sugar. If you're cooking it on the stovetop, it's a ratio of 1 part water to 2 parts sugar.

I hope you heal quickly!

Thx Cakepro! I'll try it again in a few days!

Can you use something like this?
Creme Brulee Torch Set, it is 14.99 at BBB - i usually get a 20%off coupon.
http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=12371578

That's a neat new toy!

OK, the store "Kitchen Collections" has a chefs torch for $29.00. It comes with an extra canister.

I'm going to check out BBB though and see if it's the same one. And yes, this will work fine for carmelizing sugar. Just make sure you don't hold it on too long or you'll have one very stinky and very hard mess to clean up. Make sure you do it in a sauce pan too.

Good luck!