- Glossary
- Caramel - the foundation of desserts and sauces
Caramel - the foundation of desserts and sauces
Caramel is created by heating sugar to 160-200 °C, developing a golden to brown color and bittersweet flavor. Used for sauces, toppings, candies, and desserts like crème brûlée and caramel pudding. Adding butter and cream produces the beloved caramel sauce.
- Created by heating sugar to 160-200 °C through caramelization.
- Available in dry and wet preparation methods.
- Adding butter and cream produces soft caramel.
- Used in desserts, sauces, toppings, and candies.
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