413:, butter, and vanilla (or vanilla flavoring). The sugar and glucose are heated separately to reach 130 °C (270 °F); the cream and butter are then added which cools the mixture. The mixture is then stirred and reheated until it reaches 120 °C (250 °F). Upon completion of cooking, vanilla or any additional flavorings and salt are added. Adding the vanilla or flavorings earlier would result in them burning off at the high temperatures. Adding salt earlier in the process would result in
124:
395:
432:. Even though caramel candy is sometimes called "toffee" and is also compared with butterscotch, there is a difference. While toffee and butterscotch are more closely related than caramel, they do have most of the same ingredients. However, the difference is that toffee and butterscotch use molasses or brown sugar while caramel uses white sugar. They are also cooked at different temperatures and they each have their own cooking techniques that make them unique in taste and shape.
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after water loss. Fragmentation reactions result in low-molecular-weight compounds that may be volatile and may contribute to flavor. Polymerization reactions lead to larger-molecular-weight compounds that contribute to the dark-brown color. Caramel can be produced in so many forms such as, sauce, a
590:
is added to prevent crystallization, making up 10–50% of the sugars by mass. "Wet caramels" made by heating sucrose and water instead of sucrose alone produce their own invert sugar due to thermal reaction, but not necessarily enough to prevent crystallization in traditional recipes.
475:
It became a huge hit throughout France and other French speaking
European countries (notably Belgium and Switzerland which already had a tradition for fine chocolate and confectionery) and for years French, Belgian and Swiss children added it to their
249:
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 colour and flavour.
574:
chewy candy, or a hard candy because of how much of an ingredient is added and the temperature it is being prepared at. In modern recipes and in commercial production,
907:
374:
or flan, it is known as clear caramel and only contains caramelized sugar and water. Butterscotch sauce is made with brown sugar, butter, and cream. Traditionally,
424:
stage (120 °C ), so that caramelization of the milk occurs. This temperature is not high enough to caramelize sugar and this type of candy is often called
723:
515:
1832:
409:" (though this also refers to other types of candy), is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s),
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and, by 2000, high-end chefs started adding a bit of salt to caramel and chocolate dishes. In 2008 it entered the mass market, when
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Caramel colouring, a dark, bitter liquid, is the highly concentrated product of near total caramelization, used commercially as
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can be used. Caramel sauce is used in a range of desserts, especially as a topping for ice cream. When it is used for
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usually consists of bread with jam or caramel spread, croissants or pain au chocolat, fruit and hot chocolate.
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Alternatively, all ingredients may be cooked together. In this procedure, the mixture is not heated above the
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In the late 1990s, Parisian pastry chef Pierre Hermé introduced his salted butter and caramel
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in 1980. Le Roux registered the trademark "CBS" (caramel au beurre salé) the year after.
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Originally used in desserts, the confection has seen wide use elsewhere, including in
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330:'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieval Latin
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858:"Salted Caramel—that ubiquitous flavour which is actually only as old as Star Wars"
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The arguments are summarized in Paget
Toynbee, "Cennamella"—"Caramel"—"Canamell",
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Milk caramel manufactured as square candies, either for eating or for melting down
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of the sugars into various high-molecular-weight compounds. Compounds such as
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957:. Food and Agriculture Organization of the United Nations. Archived from
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288:. Ice creams sometimes are flavored with or contain swirls of caramel.
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448:, Brittany, in the form of a salted butter caramel with crushed nuts (
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712:(5th ed.). Boston: Houghton Mifflin Harcourt. 2011. p. 278.
698:(3rd ed.). New York: Oxford University Press. 2010. p. 260.
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Caramelization is the removal of water from a sugar, proceeding to
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908:"Why you can't stop eating salted caramel, according to science"
875:"Henri Le Roux: L'histoire d'un Maître Chocolatier-Caramélier",
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630:, whole apples covered in a layer of caramel and/or chocolate
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346:'honey'. Finally, some dictionaries connect it to an Arabic
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butter. It was named the "Best confectionery in France" (
440:
Salted caramel was created in 1977 by French pastry chef
887:
Kim
Severson, "How Caramel Developed a Taste for Salt",
710:
The
American Heritage Dictionary of the English Language
358:
Caramel sauce is made by mixing caramelized sugar with
193:
161:
598:
405:
Caramel candy, or "caramels", and sometimes called "
176:
260:, toppings, and confections are made with caramel:
199:
190:
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510:. Its popularity may come from its effects on the
642:, a caramelized confection made with coconut milk
2107:
312:
310:(18th century), itself possibly from Portuguese
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305:
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378:is a hard candy more in line with a toffee.
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27:Confectionery product made by heating sugars
1833:Slavery in the British and French Caribbean
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659:, using egg white rather than milk products
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45:
665:, Scottish candy made with condensed milk
318:. Most likely that comes from Late Latin
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14:
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468:Salon International de la Confiserie
791:Dictionnaire de la langue française
296:The English word comes from French
214:product made by heating a range of
24:
830:
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514:of the human brain, resulting in "
25:
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1942:Australian Aboriginal sweet foods
1038:List of sugars and sugar products
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906:Young, Sarah (27 November 2017).
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218:. It is used as a flavoring in
2131:Glassforming liquids and melts
989:Merriam-Webster.com Dictionary
850:
833:"How Caramel Is Made and Used"
800:
782:
746:
730:. 15 July 2009. Archived from
716:
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696:New Oxford American Dictionary
688:
326:'sugar cane', a diminutive of
13:
1:
681:
648:, caramelized, sweetened milk
754:American Heritage Dictionary
543:
521:
291:
7:
636:, popcorn coated in caramel
594:
534:food and beverage colouring
10:
2152:
1828:Reciprocity Treaty of 1875
1808:Demerara rebellion of 1823
1788:1811 German Coast uprising
1394:Non-centrifugal cane sugar
877:web site of Maison Le Roux
724:"Salted Caramel Ice Cream"
547:
525:
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51:A saucer of liquid caramel
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771:Oxford English Dictionary
460:Meilleur Bonbon de France
118:
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44:
1254:High-fructose corn syrup
955:"6. Sugar confectionery"
569:may be created from the
381:
353:
304:, borrowed from Spanish
32:Caramel (disambiguation)
1803:Colonial molasses trade
1259:High-maltose corn syrup
2063:Pure, White and Deadly
1843:Sugar Duties Acts 1846
1749:By region (historical)
671:, a type of confection
467:
459:
450:caramel au beurre salé
402:
391:
333:
321:
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234:, or as a topping for
1853:Taiwan Sugar Railways
1793:Amelioration Act 1798
774:, 1st edition, 1888,
757:, 5th edition, 2011,
397:
389:
210:) is an orange-brown
1532:Unrefined sweeteners
1354:Crystalline fructose
1269:Inverted sugar syrup
818:, November 24, 1888.
506:and spirits such as
499:started selling it.
415:inverting the sugars
30:For other uses, see
1617:By region (current)
1517:Sugar confectionery
41:
2021:Sweetened beverage
1848:Sugar Intervention
1756:Danish West Indies
1738:U.S. Sugar Program
1497:Cotton candy floss
1404:Plantation Reserve
1299:Steen's cane syrup
992:. Merriam-Webster.
890:The New York Times
516:hedonic escalation
403:
392:
226:, as a filling in
139:Media: Caramel
37:
2103:
2102:
1952:Blood sugar level
1818:Leith Sugar House
1774:
1773:
1733:Sugar Association
1540:
1539:
1502:Maple sugar foods
1207:Barley malt syrup
1030:as food commodity
895:December 30, 2008
831:Moncel, Bethany.
734:on 23 August 2018
652:Maillard reaction
350:'ball of sweet'.
147:
146:
128:Cookbook: Caramel
16:(Redirected from
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2116:Amorphous solids
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2083:
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2016:Sugar substitute
1858:Triangular trade
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571:monosaccharides
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245:The process of
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1197:List of syrups
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550:Caramelization
548:Main article:
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1512:Sugar alcohol
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1244:Glucose syrup
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1222:Maesil-cheong
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961:on 2012-12-27
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629:
628:Caramel apple
626:
624:
623:Crème caramel
621:
619:
618:Caramel color
616:
615:
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604:
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589:
585:
581:
577:
572:
568:
565:
561:
557:
556:isomerization
551:
541:
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504:hot chocolate
500:
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455:
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442:Henri Le Roux
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431:
430:cream caramel
427:
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412:
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400:
396:
388:
379:
377:
373:
372:crème caramel
369:
365:
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351:
349:
348:kora-moħalláh
345:
341:
337:
335:
329:
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317:
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308:
303:
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289:
287:
283:
282:crème caramel
279:
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255:
252:A variety of
250:
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237:
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212:confectionery
207:
181:
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113:crème caramel
110:
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59:
55:
48:
43:
33:
19:
18:Caramel candy
2061:
1911:Sugar people
1899:Sugar packet
1823:Molasses Act
1798:Blackbirding
1691:Illovo Sugar
1686:South Africa
1639:Wilmar Sugar
1491:
1434:Butterscotch
1429:Barley sugar
1334:
1249:Golden syrup
1227:Mogwa-cheong
1079:Disaccharide
987:
963:. Retrieved
959:the original
949:
938:. Retrieved
929:
917:. Retrieved
911:
901:
888:
883:
871:
863:Daily Mirror
861:
852:
840:. Retrieved
836:
811:
807:
802:
795:
789:
784:
776:
769:
765:
758:
752:
748:
736:. Retrieved
732:the original
727:
718:
709:
704:
695:
690:
634:Caramel corn
588:invert sugar
553:
531:
501:
486:
481:
477:
474:
465:
457:
453:
449:
439:
429:
426:milk caramel
425:
419:
404:
376:butterscotch
357:
347:
343:
339:
331:
327:
319:
311:
297:
295:
278:crème brûlée
251:
244:
149:
148:
109:crème brûlée
2057:John Yudkin
1967:Fruit syrup
1884:Sugar shack
1874:Added sugar
1813:Holing cane
1671:Philippines
1571:Casa-grande
1485:Other forms
1461:Sugar glass
1424:Sugar candy
1364:Gula melaka
1344:Candi sugar
1323:Solid forms
1314:Yacón syrup
1304:Table syrup
1279:Maple syrup
1232:Yuja-cheong
1202:Agave syrup
1137:Agave syrup
1106:Added sugar
808:The Academy
609:Food portal
536:, e.g., in
493:Häagen-Dazs
2110:Categories
2095:Production
1972:Date honey
1957:Cane knife
1894:Sugar nips
1583:Sugar bush
1566:Plantation
1554:Production
1449:Rock candy
1414:Preserving
1294:Pine honey
1239:Corn syrup
1127:Sugar beet
965:2013-01-01
940:2009-05-07
682:References
580:corn syrup
564:difructose
334:cannamella
322:calamellus
232:candy bars
97:Variations
79:Created by
2031:Sweetness
2026:Sweetener
1916:Sugar tit
1904:Sucrology
1879:Crop Over
1838:Sugar Act
1681:Sri Lanka
1666:Mauritius
1651:Caribbean
1624:Australia
1466:Sugarloaf
1384:Muscovado
1336:Peen tong
1274:Kuromitsu
1132:Sugarcane
1099:Trehalose
1062:Galactose
1045:Chemistry
984:"Caramel"
567:anhydride
544:Chemistry
522:Colouring
497:Starbucks
489:macaroons
422:firm ball
342:'cane' +
292:Etymology
236:ice cream
2136:Toppings
2085:Category
2045:Research
1889:Sugaring
1703:Tanzania
1578:Refinery
1546:Industry
1471:Wasanbon
1409:Powdered
1349:Chancaca
1289:Molasses
1181:Products
1157:Honeydew
1057:Fructose
842:16 March
788:Littré,
595:See also
454:demi-sel
446:Quiberon
314:caramelo
307:caramelo
270:pralines
262:brittles
258:desserts
224:desserts
220:puddings
105:pralines
101:Brittles
2036:Vinasse
1947:Bagasse
1935:Related
1867:Culture
1780:History
1593:Engenho
1561:Boilery
1527:Tuzemák
1492:Caramel
1419:Sucanat
1369:Jaggery
1359:Gelling
1309:Treacle
1284:Mizuame
1147:Coconut
1120:Sources
1094:Sucrose
1089:Maltose
1084:Lactose
1067:Glucose
919:1 March
738:21 June
576:glucose
436:Salting
411:glucose
368:vanilla
364:liquors
338:, from
328:calamus
300:caramel
266:nougats
254:candies
240:custard
228:bonbons
150:Caramel
82:Various
74:Unknown
61:Dessert
39:Caramel
2066:(1972)
1994:Nectar
1982:Jallab
1766:Hawaii
1708:Uganda
1676:Rwanda
1454:Toffee
1399:Panela
1217:Cheong
1189:Syrups
1072:Xylose
669:Toffee
663:Tablet
657:Nougat
578:(from
482:Goûter
478:goûter
407:toffee
284:, and
216:sugars
132:
111:, and
57:Course
2121:Candy
1977:Grape
1661:India
1656:Kenya
1603:Zafra
1598:Batey
1476:White
1439:Candy
1374:Misri
1330:Brown
1264:Honey
1162:Maple
1142:Birch
1028:Sugar
814::864:
675:Fudge
640:Dodol
586:) or
584:wheat
508:vodka
382:Candy
366:, or
360:cream
354:Sauce
344:mella
340:canna
91:Sugar
65:snack
1761:Fiji
1646:Cuba
1444:Hard
1172:Malt
1167:Palm
1152:Date
921:2018
844:2023
796:s.v.
777:s.v.
759:s.v.
740:2013
558:and
538:cola
495:and
399:Omar
274:flan
238:and
222:and
1634:CSR
1507:Rum
1389:Nib
816:338
582:or
518:".
444:in
428:or
230:or
197:ɑːr
184:or
63:or
2112::
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910:.
893:,
860:,
835:.
823:^
812:34
810:,
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280:,
276:,
272:,
268:,
264:,
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203:əl
165:ær
107:,
103:,
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923:.
846:.
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206:/
200:m
194:k
191:ˈ
188:/
180:/
177:l
174:ɛ
171:m
168:ə
162:k
159:ˈ
156:/
152:(
34:.
20:)
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