The process of caramelization primarily consists of heating sugars slowly to around 170 °C (340 °F). As the sugar heats, the molecule’s break down and re-form into compounds with a characteristic color and flavor.

A variety of sweets, desserts, toppings, and confections are made with caramel, including tres leches cake, brittles, nougats, pralines, flan, creme brûlée, creme caramel and caramel apples. Ice creams are sometimes flavored with or contain swirls of caramel.

Caramel, originating around 1000 AD with Arab confectioners boiling sugar, was used as a simple hard, crunchy sweet, but also had non-edible uses like a beauty product for hair removal (sugaring).

Later, it served medicinal purposes (cough remedies) and became a popular treat as sugar became cheaper, evolving with added milk and butter into the chewy candy we know today, with its name derived from Latin for “sugar cane”.

Evolution to Modern Caramel:

• 17th-19th Centuries

  (Europe/America): As sugar became more accessible, hard candies became popular, with American settlers making simple sugar and water treats.

• 19th Century: Milk and butter were added, creating the softer, chewy caramel confection.

• Early 20th Century: Caramel color gained popularity as a food additive, especially in brewing and soft drinks.

Caramel is one of my favorite candy. I find the cooking process fascinating and feel it makes everything it is in taste great.

Image: Photoroom

Source: AI & Wikipedia

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