Caramel
Caramel
Caramel (/ˈkærəməl/ or /ˈkɑːrməl/) is a medium to dark-orange confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.
Etymology
The word "caramel" is derived from the Latin word cannamellis. Canna means "cane" and mellis means "honey". In the 18th century, the word was adapted into French as caramel, used to describe the color of cooked sugar.
Production
The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor. A variety of candies, desserts, and confections are made with caramel: candies, desserts, confections, caramel apples, crème caramel, and caramel corn.
Related Terms
- Caramel color: A water-soluble food coloring derived from caramel. It is used in many commercially prepared foods and beverages.
- Caramelization: The browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
- Crème caramel: A rich custard dessert with a layer of soft caramel on top.
- Caramel apple: An apple coated in caramel, often on a stick.
- Caramel corn: Popcorn coated with caramel, a popular snack food in the United States.
External links
- Medical encyclopedia article on Caramel
- Wikipedia's article - Caramel
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