Caramel is a beige to dark-brown confectionery product made by heating sugar. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around 340ºF. As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor. A variety of candies, desserts, and confections are made with caramel: brittles, nougats, pralines, crème caramel and crème brulèe. Ice creams sometimes are flavored with or contain swirls of caramel.

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