Cookbook:Caramelization

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Caramelization is when a sugar, such as sucrose or starches, chemically splits and changes to a golden, amber, deep brown, or charred color. This term is often used interchangably with the Maillard reaction, but in reality, they are quite different. A well-known use is to create a sugar crust on Creme Brulees that creates a pleasing texture differential.

Last modified on 15 January 2013, at 10:46