Confectionery intersection made by heating sugars
Caramel ( or [ 1 ] [ 2 ] ) is an orange-brown confectionery product made by heating a rate of sugars. It can be used as a flavorer in puddings and desserts, as a filling in bonbons, or as a top for internal-combustion engine cream and custard. The process of caramelization consists of heating carbohydrate slowly to around 170 °C ( 340 °F ). As the sugar heats, the molecules break down and re-form into compounds with a feature color and relish. A variety of candies, desserts, toppings, and confections are made with yellowish brown : brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel. [ 3 ]

etymology [edit ]

The English bible comes from french caramel, borrowed from spanish caramelo ( eighteenth hundred ), itself possibly from portuguese caramelo. [ 4 ] Most likely that comes from late Latin calamellus ‘sugar cane ‘, a diminutive of calamus ‘reed, cane ‘, itself from Greek κάλαμος. Less probably, it comes from a Medieval Latin cannamella, from canna ‘cane ‘ + mella ‘honey ‘. [ 5 ] Finally, some dictionaries connect it to an Arabic kora-moħalláh ‘ball of sweetness ‘. [ 6 ] [ 7 ]

Caramel sauce [edit ]

Caramel sauce is made by mixing caramelized boodle with skim. Depending on the intended application, extra ingredients such as butter, fruit purees, liquors, or vanilla can be used. Caramel sauce is used in a range of desserts, particularly as a crown for ice cream. When it is used for crème yellowish brown or flan, it is known as clear caramel and only contains caramelized sugar and water. Butterscotch sauce is made with brown boodle, butter, and cream. traditionally, butterscotch is a hard sugarcoat more in line with a brittle .

Caramel candy [edit ]

Milk yellowish brown manufactured as square candies, either for eat or for melting down. Caramel candy, or “ caramels ”, and sometimes called “ brittle “ ( though this besides refers to other types of sugarcoat ), is a gentle, dense, chewy sugarcoat made by boiling a concoction of milk or cream, carbohydrate ( mho ), glucose, butter, and vanilla ( or vanilla season ). The sugar and glucose are heated individually to reach 130 °C ( 270 °F ) ; the cream and butter are then added which cools the mixture. The mix is then stirred and reheated until it reaches 120 °C ( 250 °F ). Upon completion of cooking, vanilla or any extra flavorings and strategic arms limitation talks are added. Adding the vanilla or flavorings early would result in them burning off at the high temperatures. Adding salt earlier in the summons would result in inverting the sugars as they cooked. alternatively, all ingredients may be cooked together. In this routine, the concoction is not heated above the firm ball degree ( 120 °C [ 250 °F ] ), sol that caramelization of the milk occurs. This temperature is not high enough to caramelize sugar and this type of candy is frequently called milk caramel or cream caramel .

Salted caramel [edit ]

The salt yellowish brown was popularized in 1977 by the french pastry chef Henri Le Roux in Quiberon, Brittany, in the form of a salt butter yellowish brown with jam nuts ( caramel au beurre salé ), using Breton demi-sel butter. [ 8 ] It was named the “ Best confectionery in France ” ( Meilleur Bonbon de France ) at the Paris Salon International de la Confiserie in 1980. Le Roux registered the trademark “ CBS ” ( caramel gold beurre salé ) the year after. [ 9 ]

In the recently 1990s, the parisian pastry chef Pierre Hermé introduced his salt butter and caramel macaroons and, by 2000, high-end chefs started adding a spot of salt to caramel and chocolate dishes. In 2008 it entered the mass market, when Häagen-Dazs and Starbucks started selling it. [ 10 ] primitively used in desserts, the sweet has seen wide function elsewhere, including in hot chocolate and spirits such as vodka. Its popularity may come from its effects on the reward systems of the homo brain, resulting in “ hedonic escalation ”. [ 11 ]

Caramel tinge [edit ]

Caramel color, a iniquity, bitter fluid, is the highly concentrated product of approximate entire caramelization, used commercially as food and beverage color, for example, in cola .

chemistry [edit ]

Caramelization is the removal of body of water from a carbohydrate, proceeding to isomerization and polymerization of the sugars into diverse high-molecular-weight compounds. Compounds such as difructose anhydride may be created from the monosaccharides after water loss. Fragmentation reactions result in low-molecular-weight compounds that may be explosive and may contribute to flavor. Polymerization reactions lead to larger-molecular-weight compounds that contribute to the brown discolor. [ 12 ] In modern recipes and in commercial production, glucose ( from corn syrup or wheat ) or invert sugar is added to prevent crystallization, making up 10 % –50 % of the sugars by mass. “ besotted caramels ” made by heating sucrose and water system alternatively of sucrose alone produce their own turn back boodle due to thermal reaction, but not inevitably adequate to prevent crystallization in traditional recipes. [ 13 ]

See besides [edit ]

References [edit ]