Caramels

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Contents 1 About Caramels 2 Production of Caramels 3 Buying Caramels 3.1 Caramels Variations 4 Preparing Caramels 5 Cooking Caramels 6 Storing Caramels 7 Caramels Nutrition 7.1 Caramels Nutritional Research 8 Caramels Recipes 8.1 Caramels Related Recipes

[edit] About Caramels

Wikipedia Article About Caramels on Wikipedia

Caramel is a food which has an orange-brown colour and a sweet toasted flavour, derived from the caramelization of sugar. Caramel is used to flavour candy, as well as soft drinks such as Coca-Cola. It is also commonly used as a food colouring (with the E number E150).

Caramel can be made from sugar by heating it slowly to around 170°C/340°F. (The particular temperature depends on the sugar. See caramelization). As the sugar melts and approaches this temperature, the molecules break down into other volatile compounds that give it the characteristic caramel colour and flavours. There are also many other ways of making caramel.

Various candies, confections, and desserts are made with caramel: barley sugar; caramel and nuts: praline, nougat, brittle; caramel and custard: crème caramel, crème brûlée.

[edit] Production of Caramels

[edit] Buying Caramels

[edit] Caramels Variations

[edit] Preparing Caramels

[edit] Cooking Caramels

[edit] Storing Caramels

[edit] Caramels Nutrition

• Caramels Nutrient Charts

[edit] Caramels Nutritional Research

[edit] Caramels Recipes

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Name of Caramels Recipe or Article	Add to Category
	Caramels Recipe Buying Caramels Article Caramels Nutritional Research Article Caramels Preparation Article Caramels Cooking Method Article

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[edit] Caramels Related Recipes

• Caramels