caramel

Caramel (, or (US) ) 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.

AI overview

Caramel is a food ingredient created by heating sugar to high temperatures, giving it a distinctive flavor and color. It's widely used in cooking and baking—as a flavoring in desserts like puddings, as a filling in candies, as a topping for ice cream, and as a coloring agent in beverages.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Food.name: Caramel
Food.image: Caramel-2.jpg
Food.caption: A saucer of liquid caramel
Food.creator: Various
Food.course: Dessert or snack
Food.main_ingredient: Sugar
Food.variations: Brittles, pralines, crème brûlée, and crème caramel
Food.commons: Category:Caramel

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 630 products

eNutri-Score

4NOVA · Ultra-processed food

Energy: 397 kcal
Fat: 15.3 g
— of which saturates: 10.1 g
Carbohydrates: 64.3 g
— of which sugars: 46.8 g
Fibre: 2.2 g
Protein: 2.7 g
Salt: 17.34 g

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via Open Food Facts · ODbL

Wikidata facts

Image: Caramel-2.jpg

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Commons category: Caramel
Commons gallery: Caramel

Sources (3)

via Wikidata · CC0

~7 min read

Article

9 sections

Contents

Etymology
Sauce
Candy
Salting
Colouring
Chemistry
See also
References
External links

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.