Tuesday, December 16, 2008
Caramel refers to a range of confections that are beige to dark brown in color and derived from the caramelization of sugar. Caramel is often made when cooking sweets. It can provide the flavor in puddings and desserts, a filling in candies or chocolates, or a topping for ice cream and custards.
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.
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.
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by kanth @ 8:33 AM
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