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14-September-2008 18:38:43 - Caramel January 2008 For other uses, see Caramel disambiguation. A crème caramel flan that is topped with caramel. A crème caramel flan that is topped with caramel. Caramel pronounced /ˈkærÉ™mÉ›l/ or /ˈkÉ‘rmÉ™l/ refers to a range of confections that are beige to dark brown in color, derived from the caramelization of one or several types of sugars, often occurring in the traditional cooking method of a sweet. Caramel can provide the flavor in puddings and desserts, a filling in candies, or a topping for custards and ice creams. Caramel is made by heating sugar slowly to around 170 °C 338 °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. Caramel coloring in contrast is a dark unsweetened 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 colorant. On labels in the EU, it is called E150. Chemistry Main article: Caramelization 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 dark caramel color1. Caramel candy Caramel candy 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 248 °F. This is not high enough to cause more than negligible caramelization. This type of candy is often called milk caramel. See also Dulce de leche, caramelized sweetened condensed milk Tablet confectionery Butterscotch a hard candy with a different flavor than caramel Toffee a hard, sometimes chewy candy often made with nuts Dodol a caramelized coconut milk confection Caramel apple an apple dipped in a soft caramel, sometimes coated in nuts Carambar, a brand of caramel candy bar Retrieved from http://en..org/wiki/Caramel Categories: Confectionery | Food colorings | American desserts | Amorphous solids | Glassforming liquids and meltsHidden categories: Articles lacking sources from January 2008 | All articles lacking sources Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages БългарÑ?ки ÄŒesky Dansk Deutsch Esperanto Français Italiano עברית Nederlands 日本語 ‪Norsk bokmÃ¥l‬ Polski Português РуÑ?Ñ?кий Suomi Svenska ไทย УкраїнÑ?ька اردو ä¸æ–‡ This page was last modified on 31 August 2008, at 09:56
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