Fun fact: sugar doesn’t have to melt to caramelize. http://www.seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html …pic.twitter.com/KbaB5eXq3H
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pH far from neutral in either direction will catalyse hydrolysis reactions, including "inverting" sucrose
...which isn't exactly the same thing as carmelization, but related.
I recall kludge & someone else on Nerdsholm talking of caramel & I made a Dialogues of the Caramelizers joke
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