Re: Why does carmel mixture become harder with increased heat?

Mel-

I assume that you are referring to the gradual conversion of sugar to charcoal as it is progressively heated. Sugar begins to decompose ( (CH₂0)_n --> C + H2O (plus other gaseous products) ) a little above its melting point - 190 - 192° C. The early product is carmel which on further heating loses water, eventually to become charcoal. In intermediate stages complex other reactions occur yielding mixtures wich can be of any consistancy between carmel and the very high melting procuct, charcoal.

J. McCormick