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Caramel ( or ) is an orange-brown
confectionery Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories ...
product made by heating a range of
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
s. It can be used as a flavoring in
pudding Pudding is a type of food. It can be either a dessert or a savoury (salty or spicy) dish served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, ins ...
s and
dessert Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and ...
s, as a filling in
bonbon A bonbon is a small chocolate confection. They are usually filled with liqueur or other sweet alcoholic ingredients, and sold wrapped in coloured foil. Ingredients Through the Western world, bonbons are usually small candies but vary by region i ...
s, or as a topping for ice cream and
custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency fro ...
. The process of caramelization consists of heating sugar slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of candies,
dessert Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and ...
s, toppings, and confections are made with caramel: brittles, nougats, pralines,
flan Flan may refer to: *Flan (pie), an open sweet or savoury tart, the most common UK meaning *Flan cake, a Filipino cake topped with crème caramel and caramel syrup *Flan de leche or ''crème caramel'', a custard dessert with clear caramel sauce, th ...
, crème brûlée, crème caramel, and
caramel apple Caramel apples or toffee apples are whole apples covered in a layer of caramel. They are created by dipping or rolling apples-on-a-stick in hot caramel, sometimes then rolling them in nuts or other small savories or confections, and allowing ...
s. Ice creams sometimes are flavored with or contain swirls of caramel.


Etymology

The English word comes from French ''caramel'', borrowed from Spanish ''caramelo'' (18th century), itself possibly from Portuguese ''caramelo''. Most likely that comes from Late Latin ''calamellus'' 'sugar cane', a diminutive of ''calamus'' 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieval Latin ''cannamella'', from ''canna'' 'cane' + ''mella'' 'honey'.'' Oxford English Dictionary'', 1st edition, 1888
''s.v.''
/ref> Finally, some dictionaries connect it to an Arabic ''kora-moħalláh'' 'ball of sweet'.


Sauce

Caramel sauce is made by mixing caramelized sugar with cream. Depending on the intended application, additional ingredients such as butter, fruit purees,
liquor Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard ...
s, or vanilla can be used. Caramel sauce is used in a range of desserts, especially as a topping for ice cream. When it is used for crème caramel or flan, it is known as clear caramel and only contains caramelized sugar and water. Butterscotch sauce is made with brown sugar, butter, and cream. Traditionally, butterscotch is a hard candy more in line with a toffee.


Candy

Caramel candy, or "caramels", and sometimes called " toffee" (though this also refers to other types of candy), is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), glucose, butter, and vanilla (or vanilla flavoring). The sugar and glucose are heated separately to reach ; the cream and butter are then added which cools the mixture. The mixture is then stirred and reheated until it reaches . Upon completion of cooking, vanilla or any additional flavorings and salt are added. Adding the vanilla or flavorings earlier would result in them burning off at the high temperatures. Adding salt earlier in the process would result in inverting the sugars as they cooked. Alternatively, all ingredients may be cooked together. In this procedure, the mixture is not heated above the
firm ball A company, abbreviated as co., is a legal entity representing an association of people, whether natural, legal or a mixture of both, with a specific objective. Company members share a common purpose and unite to achieve specific, declared go ...
stage (), so that caramelization of the milk occurs. This temperature is not high enough to caramelize sugar and this type of candy is often called milk caramel or cream caramel. Even though caramel candy is sometimes called "toffee" and is also compared with butterscotch, there is a difference. While toffee and butterscotch are more closely related than caramel, they do have most of the same ingredients. However, the difference is that toffee and butterscotch uses molasses or brown sugar while caramel uses white sugar. They are also cooked at different temperatures and they each have their own cooking techniques that makes them unique in taste and shape.


Salting

The salted caramel was popularized in 1977 by the French pastry chef Henri Le Roux in
Quiberon Quiberon (; , ) is a commune in the French department of Morbihan, administrative region of Brittany, western France. It is situated on the southern part of the Quiberon peninsula, the northern part being the commune of Saint-Pierre-Quiberon. It ...
, Brittany, in the form of a salted butter caramel with crushed nuts (''caramel au beurre salé''), using Breton ''demi-sel'' butter. It was named the "Best confectionery in France" (''Meilleur Bonbon de France'') at the Paris ''Salon International de la Confiserie'' in 1980. Le Roux registered the trademark "CBS" (caramel au beurre salé) the year after. In the late 1990s, the Parisian pastry chef Pierre Hermé introduced his salted butter and caramel macaroons and, by 2000, high-end chefs started adding a bit of salt to caramel and chocolate dishes. In 2008 it entered the mass market, when Häagen-Dazs and
Starbucks Starbucks Corporation is an American multinational chain of coffeehouses and roastery reserves headquartered in Seattle, Washington. It is the world's largest coffeehouse chain. As of November 2021, the company had 33,833 stores in 80 c ...
started selling it. Originally used in desserts, the confection has seen wide use elsewhere, including in hot chocolate and spirits such as vodka. Its popularity may come from its effects on the
reward system The reward system (the mesocorticolimbic circuit) is a group of neural structures responsible for incentive salience (i.e., "wanting"; desire or craving for a reward and motivation), associative learning (primarily positive reinforcement and class ...
s of the human brain, resulting in "hedonic escalation".


Colouring

Caramel colouring, a dark, bitter liquid, is the highly concentrated product of near total caramelization, used commercially as food and beverage colouring, e.g., in cola.


Chemistry

Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-molecular-weight compounds. Compounds such as difructose anhydride may be created from the
monosaccharide Monosaccharides (from Greek ''monos'': single, '' sacchar'': sugar), also called simple sugars, are the simplest forms of sugar and the most basic units (monomers) from which all carbohydrates are built. They are usually colorless, water-solub ...
s after water loss. Fragmentation reactions result in low-molecular-weight compounds that may be volatile and may contribute to flavor. Polymerization reactions lead to larger-molecular-weight compounds that contribute to the dark-brown color. Caramel can be produced in so many forms such as, sauce, a chewy candy, or a hard candy because of how much of an ingredient is added and the temperature it is being prepared at. In modern recipes and in commercial production, glucose (from
corn syrup Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to softe ...
or wheat) or
invert sugar Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic sacch ...
is added to prevent crystallization, making up 10%–50% of the sugars by mass. "Wet caramels" made by heating sucrose and water instead of sucrose alone produce their own invert sugar due to thermal reaction, but not necessarily enough to prevent crystallization in traditional recipes.


See also

*
Caramel apple Caramel apples or toffee apples are whole apples covered in a layer of caramel. They are created by dipping or rolling apples-on-a-stick in hot caramel, sometimes then rolling them in nuts or other small savories or confections, and allowing ...
, whole apples covered in a layer of caramel * Caramel corn, popcorn coated in caramel *
Dodol ''Dodol'' is a sweet toffee-like sugar palm-based confection commonly found in Southeast Asia and the Indian subcontinent. Originating from the culinary traditions of Indonesia, it is also popular in Malaysia, Singapore, Brunei, the Philippi ...
, a caramelized confection made with coconut milk * Dulce de leche, caramelized, sweetened milk * Maillard reaction * Nougat, using egg white rather than milk products *
Tablet Tablet may refer to: Medicine * Tablet (pharmacy), a mixture of pharmacological substances pressed into a small cake or bar, colloquially called a "pill" Computing * Tablet computer, a mobile computer that is primarily operated by touching the s ...
, Scottish candy made with condensed milk * Toffee, a type of confection


References

{{Authority control Amorphous solids Candy Food colorings Glassforming liquids and melts Toppings sv:Kola