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 s

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.