caramel
Sign in to saveCaramel (, or (US) ) is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, and as a colorant commonly used in drinks.
AI overview
Caramel is a food ingredient created by heating sugar to high temperatures, giving it a distinctive flavor and color. It's widely used in cooking and baking—as a flavoring in desserts like puddings, as a filling in candies, as a topping for ice cream, and as a coloring agent in beverages.
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Key facts
- Food.name
- Caramel
- Food.image
- Caramel-2.jpg
- Food.caption
- A saucer of liquid caramel
- Food.creator
- Various
- Food.course
- Dessert or snack
- Food.main_ingredient
- Sugar
- Food.variations
- Brittles, pralines, crème brûlée, and crème caramel
- Food.commons
- Category:Caramel
via Wikipedia infobox
Article
9 sectionsContents
- Etymology
- Sauce
- Candy
- Salting
- Colouring
- Chemistry
- See also
- References
- External links
Caramel (, or (US) ) is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, and as a colorant commonly used in drinks.
The process of caramelization primarily consists of heating sugars slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour.