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Caramel
Caramel ( or ) is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, and as a colorant commonly used in drinks. The process of caramelization primarily consists of heating sugars 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 sweets, desserts, toppings, and confections are made with caramel, including tres leches cake, brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams are sometimes flavored with or contain swirls of caramel. Etymology The English word comes from French ', borrowed from Spanish (18th century), itself possibly from Portuguese '. Most likely that comes from Late Latin ' 'sugar cane', a diminutive of 'reed, cane', itself from Greek . Less likely, it com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Caramel
Crème caramel (), flan, caramel pudding, condensed milk pudding, or caramel custard is a custard dessert with a layer of clear caramel sauce. History Custard has a long documented history, but crème caramel or flan in its modern form, with soft caramel on top, and prepared and cooked using a bain-marie, is first documented in by Jean-Baptiste Reboul, Jean Baptiste Reboul published in 1897. In the late 20th century, crème caramel was common in European restaurants. The food historian Alan Davidson (food writer), Alan Davidson speculates that this may have been because the dish could be prepared in bulk, in advance. Etymology In this context, in French means 'custard'. The names (French) and (Spanish) allude to the custard being turned over to be served. Both ''crème caramel'' () and ''flan'' are French names; however, ''flan'' has come to have different meanings in different regions. In Spanish-speaking countries (and often in the United States), crème caramel is known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramels
Caramel ( or ) is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, and as a colorant commonly used in drinks. The process of caramelization primarily consists of heating sugars 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 Candy, sweets, desserts, toppings, and confections are made with caramel, including tres leches cake, Brittle (food), brittles, nougats, praline (nut confection), pralines, Flan (pie), flan, crème brûlée, crème caramel, and caramel apples. Ice creams are sometimes flavored with or contain swirls of caramel. Etymology The English word comes from French ', borrowed from Spanish (18th century), itself possibly from Portuguese '. Most likely that comes from Late Latin ' 'sugar cane', a diminutive of 'reed, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 them to cool. When these additional ingredients, such as nut toppings, are added, the caramel apple can be called a taffy apple. Production For high-volume production of caramel apples, a sheet of caramel can be wrapped around the apple, followed by heating the apple to melt the caramel evenly onto it. This creates a harder caramel that is easier to transport but more difficult to eat. Caramel apple production at home usually involves melting pre-purchased caramel candies for dipping or making a homemade caramel from ingredients like corn syrup, brown sugar, butter, and vanilla. Homemade caramel generally results in a softer, creamier coating. In recent years, it has become increasingly popular to decorate caramel apples for holidays lik ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramelization
Caramelization (or caramelisation) is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: (C24H36O18), (C36H50O25), and (C125H188O80). As the process occurs, volatile chemicals such as diacetyl (known for its intense butter-like taste) are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose. Process Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions: * equilibration of anomeric and ring forms * sucrose inversion to fructose and glucose * conden ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candy Bars
A candy bar is a type of portable candy that is in the shape of a bar. The most common type of candy bar is the chocolate bar, including both bars made of solid chocolate and combination candy bars, which are candy bars that combine chocolate with other ingredients, such as nuts, caramel, nougat, or wafers. Many varieties of candy bars exist, and many are mass-produced. Between World War I and the middle of the 20th century, approximately 40,000 brands of candy bars were introduced. Chocolate bars A chocolate bar is a bar-shaped piece of chocolate, which may also contain layerings or mixtures of other ingredients. A wide variety of chocolate bar brands are sold. A popular example is a Snickers bar, which consists of nougat mixed with caramel and peanuts. The first chocolate tablets were produced in the early 19th century. In 1830, Kohler started producing hazelnut chocolate. In 1866, Fry's Chocolate Cream became the first mass-produced combination chocolate bar. The Go ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Brûlée
''Crème brûlée'' (; ), also known as burnt cream, Cambridge burnt cream, or Trinity cream, and virtually identical to '' crema catalana'', is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. History The earliest known recipe of a dessert called ''crème brûlée'' appears in François Massialot's 1691 cookbook , but its ultimate origins are unclear. The recipe is based on egg yolks and milk, with a pinch of flour. Once cooked, François Massialot specifies "that it must be sweetened on top, in addition to the sugar that is put in it: we take the shovel from the fire, very red at the same time we burn the cream, so that it takes a beautiful colo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candy
Candy, alternatively called sweets or lollies, is a Confectionery, confection that features sugar as a principal ingredient. The category, also called ''sugar confectionery'', encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or Nut (fruit), nuts which have been glaze (cooking technique), glazed and coated with sugar are said to be ''Candied fruit, candied''. Physically, candy is characterized by the use of a significant amount of sugar or sugar substitutes. Unlike a cake or loaf of bread that would be shared among many people, candies are usually made in smaller pieces. However, the definition of candy also depends upon how people treat the food. Unlike sweet pastries served for a dessert course at the end of a meal, candies are normally eaten casually, often with the fingers, as a snack between meals. Each culture has its own ideas of what constitutes candy rather than dessert. The same food may be a candy in one culture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Firm Ball
Candy making is the preparation and cookery of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies, jelly beans, gumdrops, taffy, liquorice, cotton candy, chocolates and chocolate truffles, dragées, fudge, caramel candy, and toffee. Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. A confectioner is a person who makes candy or chocolate. A chocolatier is a person who prepares confectionery from chocolate, and is distinct from a chocolate maker, who creates chocolate from cacao beans and other ingredients. Cotton candy is a form of spun sugar often prepared using a cotton candy machine. History The technology for candy making has generally kep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kouign-amann
Kouign-amann (; ; ) is a sweet, round Breton laminated dough pastry, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers. It is slowly baked until the sugar caramelizes and the butter (in fact the steam from the water in the butter) expands the dough, resulting in its layered structure. A smaller version, kouignette, is similar to a muffin-shaped, caramelized croissant. A specialty of the town of Douarnenez in Finistère, Brittany where it originated around 1860, the pastry is attributed to Yves-René Scordia (1828–1878). The name comes from the Breton language words for 'cake' ('' kouign'') and 'butter' ('' amann''), and in 2011 the ''New York Times'' described it as "the fattiest pastry in all of Europe." Recipe The strict original Douarnenez recipe requires a ratio of 40 percent bread dough, 30 percent butter, and 30 percent sugar. Trad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Praline (nut Confection)
Pralines (; New Orleans English, New Orleans, Cajun English, Cajun, and ) are confections containing Nut (fruit), nuts – usually almond, almonds, pecan, pecans and hazelnut, hazelnuts – and sugar. Cream is a common third ingredient. There are two main types: * French pralines, a firm combination of almonds or hazelnuts, and caramelized sugar * American pralines, a softer, creamier combination of syrup and pecans, hazelnuts or almonds with milk or cream, resembling fudge A ''praline cookie'' is a chocolate cookie containing ground nuts. Praline is usually used as a filling in chocolates or other sweets. Varieties European nut pralines Praline may have originally been inspired in France by the cook of Marshal du Plessis-Praslin (1602–1675), with the word ''praline'' deriving from the name ''Praslin''. Early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts. Though Euro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toffee
Toffee is an English confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of . While being prepared, toffee is sometimes mixed with nuts or raisins. Variants and applications A popular variant in the United States is ''English toffee'', which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions. Heath bars are a brand of confection made with an English toffee core. Although named ''English toffee,'' it bears little resemblance to the wide range of confectionery known as toffee currently available in the United Kingdom. However, one can still find this product in the UK under the name "butter crunch". Etymology The origins of the word are unknown. Food writer Harold McGee claims it to be "from the Creole for a mixture of sugar and molasses", but which creole language is not specified. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tres Leches Cake
A tres leches cake (; , or ), ''dulce de tres leches'', also known as ''pan tres leches'' () or simply ''tres leches'', is a sponge cake originating in North, Central, and South America soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk. ''Tres leches'' is a very light cake with many air bubbles. This distinct texture is why it does not have a soggy consistency despite being soaked in a mixture of three types of milk. History The history of the ''tres leches'' cake is debated. European countries have long held the tradition of "soaked" cakes. England, Italy, France, Portugal, and Spain have soaked cakes dating back to the Middle Ages. This tradition is thought to have influenced the creation of the ''tres leches'' cake in Latin America. By 1896, the U.S. Department of Commerce was exporting condensed milk to Nicaragua. Cattle, sugarcane plantations, and milk preservation techniques were introduced to Nicaragua by that time, by way of American mili ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
