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Any sugar, if heated, it will begin to melt, and become brownish and toffee-like. If heating continues too long, the toffee-like sugar will begin to burn and eventually leave a black and smouldering blob in the pan (very hard to remove to clean the pan). Heating in double pans with water in the bottom pan will help to prevent burning, but still keep an eye on the pans, while stirring.

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Q: What Sugar left on the stove too long starts to smoke and turns into a black solid?
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