Caramel

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Caramel (pronounced /ˈkærəˌmɛl/ or /ˈkɑrməl/) refers to a range of confections that are beige to dark brown and derived from the caramelization of sugar. Caramel is often made when cooking sweets. It can provide the flavor in puddings and desserts, a filling in candies or chocolates, or a topping for ice cream and custards.

Caramel is made by heating sugar slowly to around 170 °C (340 °F). As the sugar melts and approaches this temperature, the molecules break down and re-form into compounds with a characteristic caramel color and flavor. A variety of candies, confections, and desserts are made with caramel and its products: caramel apples, barley sugar, caramel with nuts (such as praline, nougat, or brittle), and caramel with custard (such as crème caramel or crème brûlée).

Contents 1 Chemistry 2 Caramel candy 3 Caramel color 4 See also 5 References 6 External links

[edit] Chemistry

Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-weight compounds. Compounds such as difructose-anhydride may be created from the monosaccharides after water loss. Fragmentation reactions result in low-molecular-weight compounds which may be volatile and may contribute to flavor. Polymerization reactions lead to larger molecular weight compounds, which contribute to the dark brown color.^[1]

[edit] Caramel candy

Caramel also refers to a soft, dense, chewy, caramel-flavored candy made by boiling milk, sugar, butter, vanilla essence, water, and glucose or corn syrup. Caramel candy is not heated above the firm ball stage, i.e. no more than 120 °C (250 °F). This is not high enough to cause more than negligible caramelization. This type of candy is often called milk caramel.

By extension, a candy may be called a "caramel" if it contains such a substance, for example, a chocolate bar with a caramel candy filling may simply be called a "caramel".

[edit] Caramel color

Caramel color (150/E150) is a dark, rather bitter-tasting liquid, the highly concentrated product of near total caramelization that is bottled for commercial and industrial use. Beverages such as cola use caramel coloring, and it is also used as a food coloring.

[edit] See also

• Advanced glycation endproducts, physiological effects
• Butterscotch, a type of candy
• Caramel apple, an apple coated in caramel, a taffy apple
• Caramel corn, popcorn coated in caramel
• Caramel sauce, a sauce made with caramel
• Cadbury Dairy Milk Caramel, a British brand of caramel chocolate bar
• Caramac, a British brand of caramel candy bar
• Carambar, a French brand of caramel candy bar
• Caramilk, a Canadian brand of caramel candy bar
• Confection
• Dodol, a caramelized confection made with coconut milk
• Dulce de leche, caramelized, sweetened, condensed milk
• Tablet (confectionery)
• Toffee, a type of candy

[edit] References

[edit] External links

• Caramel recipe