CARAMEL

'Caramel' (, also in some U.S. regions) is a confection that is beige to dark brown in color, derived from the caramelization of sugar. Caramel is used to flavor puddings, desserts and beverages, such as Coca-Cola. Caramel is also used as a food colorant. On labels, it is called E150; see caramel coloring.
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 into volatile compounds with a characteristic caramel color and flavor.
A variety of candies, confections, and desserts are made with caramel: 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

Caramel candy

See also

Caramel candy

Caramel also refers to a soft, chewy, caramel-flavored candy made by boiling milk, sugar, butter, vanilla essence, water, and glucose syrup. Caramel candy is not heated above the firm ball stage (no more than 120°C/248°F), which would cause caramelization.

See also

★ Butterscotch

★ Toffee, very similar to caramel candy

★ Carambar, a brand of caramel candy bar

★ Dulce de leche similar to caramel candy, but like a cream

★ Knäck