A sirup of browned sugar.
Cooking a sugar syrup to the point where all the water has evaporated and the sugar begins to burn results in caramel. The sugar begins to colour when it reaches about 325 degrees Fahrenheit. Caramel can also be made by the dry method, where no water is added before cooking. This is a faster method as it eliminates the evaporating time but requires more attention to avoid burning. Caramel sauce is made with the addition of whipping cream and butter. Caramel can be made into spun sugar, and it is the base for nougatine and praline.
Tasty decoration, with a wonderfully sugary and perfectly luxurious taste.
A slightly burnt, toffee-like flavor.
KEHR-ah-mehl, KAR-ah-mehl] A mixture produced when sugar has been cooked (caramelized) until it melts and becomes a thick, clear liquid that can range in color from golden to deep brown (from 320° to 350°F on a candy thermometer). Water can be added to thin the mixture. Caramel is used to flavor soups, stocks and sauces - sweet and savory. It`s also used in desserts.
A cooked sugar that is used as a beer additive instead of the more expensive malted barley.
firm chewy candy made from caramelized sugar and butter and milk
burnt sugar; used to color and flavor food
a medium to dark tan color
having the color of caramel; a moderate yellow-brown
a food prepared with high sugar content
Coloring agent derived from liquid corn syrup.
A coffee with a carmelized or caramelly flavor describes a sweet, sugary flavor and aroma.
Derived from sugar. Used as a soothing agent.
a burnt, almondy toffee-like flavour and taste. It is very predominant among all wines made from concentrate. It is due to the rigorous and extreme conditions created by the standard concentration process. Some of the producers creatively mask this condition with various mystery packages found in "kits". A characteristic of madiera and marsala.
A flavor that helps improve beverage taste and caramel color was permanently listed for use in foods in 1963. It helps preserves the beverage from harmful effects of light and acts as an emulsifier to maintain a uniform blend of ingredients in the beverage. Caramel is produced by heating sugar, corn syrup, molasses, starch or other carbohydrates under strictly controlled conditions. It is one of the most extensively tested food additives, and the US Food & Drug Administration has determined that it is safe for use by consumers.
An aromatic sensation created by a moderately volatile set of sugar carbonyl compounds found in coffee's nose that produce sensations reminiscent of either candy or syrup.
The aromatic sensation created by a slightly volatile set of sugar carbonyl compounds found in the nose of the coffee. It produces a sensation that reminds you of candy.
this wonderful smell evokes that of caramel, coffee, grilled pineapple and strawberries, which is not surprising because all four of these contain furaneol. This scent is a powerful flavor enhancer and an important part of the aroma of coffee, as one of the most striking features (Lenoir 17). (Cafe Valverde's Cumbre Supremo "A4" was commented with a "great balance, caramel, butterscotch flavor" at a cupping competition!).
The taste of caramelized sugar.
Sweet flavor reminiscent of caramelized sugar, or, slightly different: candy floss (cotton candy).
An amber color obtained by heating glucose and adding small quantities of alkali or trace minerals. Used as a coloring agent in cosmetics and as a soothing agent in skin lotions.
A cooked sugar that is used to add color and alcohol content to beer. It is often used in place of more expensive malted barley.
sugar cooked until it reaches a colour ranging from light amber to dark brown, used to flavour and colour various preparations.
A syrup of browned sugar.
A substance gained by heating sugar syrup very slowly until a rich brown colour.
product obtained by transformation of the sugar if submitted to a superior temperature to 155°C, as soon as the temperature increases a toning of the pale yellow colour becomes an intense brown colour. The product is used in the liqueur industry to give amber-colour tones to the distils and to some types of vermouth.
This is the smell and taste you can get from an oak-aged Chardonnay where the grapes were grown in a hot year.
A tasteless, natural burnt color used sometimes for color consistency in the manufacture of Tequilas.
A candy produced by melting sugar to between 320 F. and 350 F. When cooled, it is hard and brittle. Soft caramel, used as an ice cream topping, is made by mixing butter and milk with the caramel.
Product obtained exclusively by heating edible sugars alone or in the presence of approved chemicals. Caramels are amorphous, water-soluble, brown coloured products used for colouring foodstuffs and beverages. 'Caramel colour' is a synonym to denote the same product. (Visit the Caramel World website at http://www.caramelworld.com/)
A latte with caramel syrup.
brown sugar, butter, corn syrup, heavy cream
Used as a coloring in cosmetics and a soothing agent in lotions. Produced by heating sugar or glucose and adding small amounts of alkali or a trace mineral acid during heating.
If you know candy you proberly know caramel. This dark brown substance made from sugar is used as a couloring agent in some whiskies.
A natural coloring agent, also soothing. Made by heating sugar.
This aroma descriptor is reminiscent of the odor and flavor produced when caramelizing sugar without burning it. Tasters should be cautioned not to use this attribute to describe a burning note.
Caramel is a mixture produced when sugar has been cooked until it melts to become a thick clear liquid ranging in color from gold to brown. Caramel is used to flavor soups, stocks, desserts, and sauces.
1. A substance produced by cooking sugar until it becomes a thick, dark liquid; its color ranges from golden to dark brown; used for coloring and flavoring desserts, candies; sweet and savory sauces and other foods. 2. A firm, chewy candy made with sugar, butter, corn syrup and milk or cream.
Caramel is a food which has a color from orange to dark brown and a sweet toasted flavour, derived from the caramelization of sugar. Caramel is used to flavor candy, as well as soft drinks such as Coca-Cola. It is also commonly used as a food coloring for products such as whiskey. (with the E number E150).
