I'll try to hunt that down later, but the effect of those acids at very low concentration must be profound to affect the caramelisation of fructose/glucose at such a drastically different temperature.
Frustratingly the author of TFA doesn't actually specify temperatures anywhere, just uses the word 'boil' - so I'm guessing it's 100 (celsius, natch).
Though I'm assuming the boiling temperature of honey isn't going to be the same as the caramelisation threshold.
Frustratingly the author of TFA doesn't actually specify temperatures anywhere, just uses the word 'boil' - so I'm guessing it's 100 (celsius, natch).
Though I'm assuming the boiling temperature of honey isn't going to be the same as the caramelisation threshold.