Caramel

Introduction:

Caramel is an orange-brown confectionery product made by heating a range of sugars.

Caramel is a candy created when sugar is heated to 340 degrees Fahrenheit.

As sugar is heated slowly to this temperature, the molecules break down and form new compounds that
have a deep, rich flavor and dark golden brown color.

This process is known as "caramelization" and can be achieved with any variety of sugar.

Caramel can be eaten alone as a candy or used to flavor other candies, desserts, or beverages.

A layer of caramel is used to top classic desserts such as flan and creme brûlée.

Caramel is the binding agent for several candies such as pralines, caramel corn, and peanut brittle.
When it only contains caramelized sugar and water as it does for these desserts, it is known as clear
caramel.

It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice
cream and custard.

Caramel has a rich, very sweet taste.

The consistency of caramel is pretty sticky and only becomes stickier as it gets warmed in your mouth.
Caramel color is a compound used for coloring foods, most notably colas.

This highly concentrated product is nearly 100 percent caramelized sugar and has a strong, bitter flavor.
Caramel color is used in small quantities for color rather than flavor.

If you make your own caramel sauce, let it come to room temperature before storing.

Then transfer it to a sealed jar and refrigerate.

You can store it in the refrigerator for one month or in the freezer for up to three months.

Store caramel candies in a cool, dark, dry location and make sure the wrappers are tight.