Saturday, October 12, 2013

What is Caramelisation?

What is Caramelisation?
It is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor. Actually Caramelization is one of the most important types of browning processes in foods. 
Caramelization causes important changes in foods, not only in color but also in flavour. Caramelizing sugar is when melting sugar until it becomes a caramel color liquid. Caramelized sugar is simply a mixture of sugar and water cooked until it becomes syrupy and darkens, and reaching a temperature from 34Always remember when Caramelizing sugar it requires your full attention.0 to 350 degrees F.
What is a Caramel?
Caramel is a beige to dark-brown confectionery product made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream, custards, and caramel corn. 

A Caramel sauce is made by heating water and caster sugar (also called superfine sugar) at a low to moderate temperature until the sugar dissolves and "caramelizes," changing color to golden brown.
What is Butterscotch?
Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients such as corn syrup, cream, vanilla, and salt are part of some recipes.
When making butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce is often made into a syrup, which is used as a topping for ice cream.
Then what is Caramel corn?
It is an American confection made of popcorn coated with a sugar or molasses based caramel candy shell. Typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup. This hot candy is then mixed with popped popcorn, and allowed to cool. 
What happens when Honey boils?
When you boil a syrupy substance like honey, some of the water contained in it will evaporate, leaving the remaining honey thicker than it was before. Boiled honey that has been allowed to cool will be more candy-like than syrupy.

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