Caramel
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Caramel is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice crea
A saucer of liquid caramel
Milk caramel manufactured as square candies, either for eating or for melting down
Omar caramel candies
Caramelization
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Caramelization is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans
Caramel
…and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, and as a colorant commonly used in drinks. The process of caramelization primarily consists of heating sugars slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and form compounds with a characteristic…
Caramelized crust on a crème brûlée