Bluff - Making of caramel, Caramel flavoring

Making of caramel

Caramel can be made by boiling sugar slowly (that is the key) to approximately 170C/340F. As the sugar liquefies and and draws near this temperature, the sugar breaks down into composites with the characteristic caramel color and flavor. MMM- melted sugar.

Caramel is also made as a soft chewy candy, obviously caramel flavored, by boiling milk, sugar, butter, vanilla essence, water and glucose syrup. This candy is not heated to more than 120C/248F or it would caramelize. Heating it too much creates the hard caramel candy that simply cannot be good for our teeth, but the soft chewy kind- now that is a treat! Are you not thinking of picking some up the next time you are at the grocery store?

Many candies are made with caramel flavoring- caramel apples, pralines, nougats, and creme caramel custard. Carmelo candy bars are on my top five list of candy bars ever. Caramel coated popcorn is another sweet concoction.

The topic on Bluff - Making of caramel is posted by - Ujual

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