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The Editors of Encyclopaedia Britannica
caramel, candy substance obtained by boiling sugar to or beyond approximately 240 °F (115 °C), at which point its mass takes on a slightly yellowish colour and pleasantly burnt smell.
Caramels vary in consistency between the short, or soft, and the long, or more chewy, types depending upon the proportions of ingredients. Corn syrup added to the basic sugar constituent controls graining and contributes body. Milk, essential to the traditional “carmel candy” flavour, imparts a creamy, collapsible consistency. The blended ingredients, including fats and starches, are stirred continuously during cooking and then poured into vessels or over cooling slabs in preparation for cutting and wrapping.
Britannica Quiz
A World of Food Quiz
Although the making of cream caramels requires a high degree of skill, caramel is a basic candy that is more important to mass-producers of sweets than to the individual confectioner. Various grains of caramel may be dipped, coated, or coloured and flavoured with fruit and nuts as well as coffee. Apples coated with caramel and skewered on sticks are a popular form of the candy in the United States.
FAQs
Caramel (/ˈkærəmɛl/ or /ˈkɑːrməl/) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, or as a topping for ice cream and custard. Caramel. A saucer of liquid caramel. Course.
What can caramel be used for? ›
The most common ways to use caramel include topping ice cream sundaes, apples, and some pies. It is sometimes made into soft, chewy candies or drizzled over popcorn. Caramel is often made into bars, cookies, cakes, and pies. Caramel pairs well with chocolate, like in millionaire's shortbread, and vanilla flavors.
Why add water to sugar when making caramel? ›
Keep a close eye on the color of the sugar and as it approaches a reddish-brown, remove it from the heat. When making a wet caramel, water is added to help dissolve the sugar before cooking.
What is caramel good for? ›
Caramel contains tryptophan, an amino acid that is known to promote relaxation and reduce stress. When you eat caramel, the tryptophan is converted into serotonin, a neurotransmitter that regulates mood and promotes feelings of well-being. Caramel is rich in glucose, which is essential for brain function.
What are the three types of caramel? ›
There are many different kinds of caramel, including soft caramels, hard caramels, and chewy caramels. Soft caramels are made with a high proportion of milk or cream, which gives them a soft, creamy texture. Hard caramels, on the other hand, are made with very little milk or cream, and have a harder, crunchier texture.
Is caramel better with white or brown sugar? ›
The best caramel starts with regular granulated sugar. This refined white sugar is made from sugarcane or sugar beets, and it melts more evenly than unrefined sugars. Some recipes call for brown sugar as a shortcut because its dark color looks like caramel as soon as it melts.
What is the best sugar to make caramel? ›
You should use refined white granulated or caster sugar to make caramel. Avoid using brown sugar or raw cane sugar as they contain impurities that inhibit caramelisation and also the already brown colour can make it harder to assess when the all important reaction is taking place.
Why does my homemade caramel taste bitter? ›
Follow the recipe carefully, and never melt your caramel on your stove's highest setting—it will cause the caramel to scorch and taste burnt. Once it gets a burnt or bitter flavor, it can't be saved. Luckily, sugar is inexpensive, so you can always start over!
Why shouldn't you stir sugar when making caramel? ›
Don't stir the pot
The reason that caramel turns back into sugar crystals and becomes grainy is because too much moisture has been lost in the cooking process. When sugar is dissolved in water it loses its structure and becomes the liquid that develops into caramel.
What is caramel and where it is used? ›
Caramel (/ˈkærəmɛl/ or /ˈkɑːrməl/) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, or as a topping for ice cream and custard.
Use it as a filling in a salted caramel cake, drizzle it over ice cream, or just eat the best caramel sauce by the spoonful!
What is cooking caramel used for? ›
Ideal for adding colour to Asian dishes, braising meats, or used sparingly as a marinade.
