You would've caramelized the icing sugar.

这样糖粉就起了焦糖化反应。

Because while it's already sweet and juicy, it's just taken to another level when the sugar is caramelized.

因为虽然它已经很甜而且多汁了，但是当糖被焦糖化的时候，它就上升到了另一个层次。

Instead of just caramelizing sugar, there's a little bit of water added to it.

不仅仅是焦糖化糖，还添加了一点水。

It's almost a sweet, toffee-like spread that's made from caramelized sugars, egg, and coconut, and then it's got pandan extract in there, really popular in places like Malaysia, Singapore.

它是一种甜甜的，太妃糖一样的酱料，由焦糖，鸡蛋和椰子制成的，然后它有斑兰萃取物在里面，在马来西亚、新加坡这样的地方很受欢迎。

This is tip number two, and it's very important because, caramelizing sugar can be dangerous, and its not the time to multitask.

这是第二个提示， 它非常重要，因为焦糖化糖可能很危险，现在不是同时处理多项任务的时候。

" You have to keep the swiftness potions on low heat so the sugar doesn't caramelize, " Aunt Meryl was saying, wiping the sweat from her forehead.

“你必须让迅捷药水保持低温， 这样糖就不会焦糖化，” 梅丽尔阿姨一边说， 一边擦着额头上的汗水。