Caramel

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For other uses, see Caramel (disambiguation).

Caramel (IPA: ['kærəˌmɛl], also ['kɑrˌməl] in some U.S. regions) is a food which has a colour from orange to dark brown and a sweet toasted flavour, derived from the caramelization of sugar. Caramel is used to flavour candy, as well as soft drinks such as Coca-Cola. It is also commonly used as a food colouring (with the E number E150).

Caramel can be made from sugar by heating it slowly to around 170°C/340°F. (The particular temperature depends on the sugar. See caramelization). As the sugar melts and approaches this temperature, the molecules break down into other volatile compounds that give it the characteristic caramel colour and flavours. There are also many other ways of making caramel.

Various 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).

[edit] Caramel candy

The word caramel also describes a soft, chewy, caramel-flavored candy made by boiling milk, sugar, butter, oil, syrup, vanilla essence, water, and glucose gum together. Milk is a vital ingredient in caramel candies, giving them a creamy, collapsible texture. The colour and flavour of caramel candy are due not to caramelization, but to the Stecker degradation or the Maillard reaction, which occurs between an amino acid and a reducing sugar.