Caramel

Caramel (}
) is a beige to dark-brown sweet food. It is made by heating sugars. It is used to add flavour to puddings and desserts. It can also be as a filling, like is done in bonbons, and as a topping for ice cream, custard and coffee.

Simple sugar (Sucrose) starts to melt at about  , without changing its color. The process called caramelisation starts when sugar  is heated to at least  , and more often to around . As the sugar heats, the molecules break down and turn into compounds with the colour and flavour of caramel.

Many candies and desserts are made with caramel. Some of these are caramel apples, pralines, nougats, brittles, crème caramel, and crème brûlée.

Caramel candy 
Caramel candy is a soft, dense, chewy candy. It is made by boiling a mixture of milk or cream, sugar(s), butter, and vanilla flavouring.  The sugar(s) are heated separately to reach . This turns them to caramel before the other ingredients are added.Ready for Dessert: My Best Recipes Another way of doing this is to cook all ingredients together. This way, the milk turns to caramel but the sugars do not. This type of candy is often called "milk caramel" or "cream caramel".

Caramel coloring
Caramel coloring is a dark bitter-tasting liquid. It is what is made after near-total caramelisation. It is then bottled to be used for other things. It is used as food coloring and in beverages like cola.

Caramel sauce
Caramel sauce is made from heating water and caster sugar at a low to medium temperature. This is done until the sugar dissolves and "caramelises". This changes its colour to golden brown.

 Related pages 
 Toffee
 Butterscotch

 References 

 Other websites 

 Caramel Candy Recipes 

 Caramel sauce recipe .

Category:Food ingredients