Chocolate and Caramel
Posted on March 29, 2010
Caramel (pronounced /ˈkærəˌmɛl/ or /ˈkɑrməl/) is a beige to dark brown confection made by heating any of a variety of sugars. It is used as a flavor in puddings and desserts, a filling in candies and chocolates, and a topping for ice cream and custards.
The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar melts, the molecules break down and re-form into compounds with a characteristic color and flavor. A variety of candies, confections, and desserts are made with caramel and its products: caramel apples, caramel with nuts (such as praline, nougat, or brittle), and caramel with custard (such as crème caramel or crème brûlée).