Caramel
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2008-07-09T11:05:19Z
Woohookitty
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[[Image:Homemade Flan.jpg|thumb|200px|[[Crème caramel|Crème caramel flan]] is topped with caramel]]
'''Caramel''' (/ˈkærəmɛl/ or '''Carmel''' //ˈkɑrəmɛl/) refers to a range of [[confectionery|confection]]s that are [[beige]] to dark brown in [[color]], derived from the [[caramelization]] of one or several types of [[sugar]]s, often occurring in the traditional cooking method of a sweet. Caramel can provide the flavor in [[pudding]]s and [[dessert]]s, a filling in candies, or a topping for custards and ice creams.
Caramel is made by heating sugar slowly to around {{convert|170|°C|lk=on|abbr=on}}. 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 [[candy|candies]], [[confection]]s, and desserts are made with caramel and its products: [[caramel apples]], [[barley sugar]], caramel with [[nut (fruit)|nut]]s (such as [[praline]], [[nougat]], or [[brittle (food)|brittle]]), and caramel with [[custard]] (such as [[crème caramel]] or [[crème brûlée]]).
[[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. [[Beverage]]s such as [[cola]] use caramel coloring, and it is also used as a [[Food coloring|food colorant]]. On labels in the [[EU]], it is called [[E150]].
==Chemistry==
''Main article: [[Caramelization]]''
Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high weight compounds. Compounds such as difructose-anhydride may be created from the monosaccharides after water loss. Fragmentation reactions result in low molecular weight compounds which may be volatile and contribute to flavor. Polymerization reactions lead to larger molecular weight compounds which contribute to dark caramel color[http://www.food-info.net/uk/colour/caramel.htm].
==Caramel candy==
[[Image:Caramel-1.jpg|thumb|200px|Caramel candy]]
Caramel also refers to a soft, dense, chewy, caramel-flavored candy made by boiling milk, sugar, butter, vanilla essence, water, and [[glucose]] or corn syrup. Caramel candy is not heated above the [[firm ball]] stage, i.e. no more than {{convert|120|°C}}. This is not high enough to cause more than negligible caramelization. This type of candy is often called milk caramel.
==See also==
* [[Caramel apple]] an apple dipped in a soft caramel, sometimes coated in nuts
* [[Carambar]], a brand of caramel candy bar
* [[Dulce de leche]], caramelized sweetened [[condensed milk]]
* [[Dodol]] a caramelized coconut milk confection
* [[Butterscotch]] a hard candy with a different flavor than caramel
* [[Toffee]] a hard, sometimes chewy candy often made with nuts
[[Category:Confectionery]]
[[Category:Food colorings]]
[[Category:American desserts]]
[[Category:Amorphous solids]]
[[Category:Glassforming liquids and melts]]
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[[ja:キャラメル]]
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[[ru:Карамель]]
[[fi:Sokerikulööri]]
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