For a while I've been promising that I would do a series of kitchen science videos testing out the behavior of sweeteners, thickeners, emulsifiers, etc. to see which perform the best in various circumstances.

For sweeteners, I'll be testing out caramelization, baking, and behavior in liquid (crystallization). In this video, I test out caramelization and I will used the "winner" of this experiment to create a recipe for next week.

Products used in this video:
BochaSweet: https://amzn.to/3kZnwNa
Swerve: https://amzn.to/3k15URX
Allulose: https://amzn.to/3yZGW9A
Induction cooktop: https://amzn.to/3hgaTvZ
Instaread thermometer: https://amzn.to/3DVk137

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