Chef at 17:30, 30 January 2014

2014-01-30T17:30:30Z

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{{#seo:
|title=Caramel: Cooking Wiki
|titlemode=replace
|keywords=#caramel #cola #nougat #preparedfoods #sugars #nuts #praline
|hashtagrev=12032020
|description=Caramel refers to a range of confections that are beige to dark brown in colour, derived from the caramelization of one or several types of
}}


[[Image:Caramel flan.jpg|300px|thumb|right|A crème caramel, topped with caramel]]
'''Caramel''' refers to a range of confections that are beige to dark brown in colour, derived from the caramelization of one or several types of [[sugars]], often occurring in the traditional cooking method of a sweet. Caramel can provide the flavour in puddings and desserts, a filling in candies, or a topping for custards and ice creams.

Caramel is made by heating [[sugar]] slowly to around 170 °C (338 °F). As the sugar melts and approaches this temperature, the molecules break down and re-form into compounds with a characteristic caramel colour and flavour. A variety of candies, confections, and desserts are made with caramel and its products: caramel apples, barley sugar, caramel with [[nuts]] (such as [[praline]], [[nougat]], or brittle), and caramel with custard (such as [[crème caramel]] or crème brûlée).

Caramel colouring in contrast is a dark unsweetened liquid, the highly concentrated product of near total caramelization that is bottled for commercial and industrial use. Beverages such as [[cola]] use caramel colouring, and it is also used as a food colourant. On labels in the EU, it is called E150.

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[[Category:Ingredients]]
[[Category:Prepared foods]]

<code 'hashtagrev:12032020'>[[Special:Search/caramel|#caramel]] [[Special:Search/cola|#cola]] [[Special:Search/nougat|#nougat]] [[Special:Search/preparedfoods|#preparedfoods]] [[Special:Search/sugars|#sugars]] [[Special:Search/nuts|#nuts]] [[Special:Search/praline|#praline]]
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Caramel - Revision history

Chef at 17:30, 30 January 2014