Caramel
Confectionery product made by heating sugars / From Wikipedia, the free encyclopedia
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Caramel (/ˈkærəmɛl/ or /ˈkɑːrməl/[1][2]) 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.
Course | Dessert or snack |
---|---|
Place of origin | Unknown |
Created by | Various |
Main ingredients | Sugar |
Variations | Brittles, pralines, crème brûlée, and crème caramel |
The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour.
A variety of candies, desserts, toppings, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel.[3]