Melting and dissolving

A dry sugar crystal will start to melt when heated to a temperature of 160-170°C. Its exact melting point is 186°C. To obtain caramelised sugar the heat must be over 190-200° C.

Sugar dissolves very easily in water. At room temperature, 200g of sugar will dissolve in 100g of water to achieve a concentration of 66%.

The higher the temperature of the water, the larger the quantity of sugar that will dissolve in it.