From Harold McGee:

“And we’ve all been wrong.  It turns out that, strictly speaking, sugar doesn’t actually melt.  And it can caramelize while it’s still solid. “

http://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html

The article brings back memories of chemistry and microbiology.  I would never have thought to apply those principles to my cooking and baking. Thanks Charles. I always appreciate how you help facilitate baking knowledge based on understanding.

I’m a big fan of Harold McGee, and I saw this when he first posted it.  I love caramelized sugar, possibly more than any other flavor.  But after reading this I was a little unsure of how once might apply it in pastry, other than to run a few cool experiments (not that there’s anything wrong with that!).  I’ll try to take another careful read in a few days time and figure out what to make with it. 

Anyone else made low-temp caramel yet?