The Caramelization Process

Method of preparation:

Caramel is sugar which is been cooked till its brown. There is no smell to granulated sugar or sucrose and has simple sweet taste, however when it is heated and melted making it dark, the complex aromas and taste and developed in it. The caramelization process begins at 320oF when sugar melts into clear molten sugar. At this temperature colour change to pale caramel brown. At 355-360oF the colour keeps progressing to medium brown and at 365-380oF caramel is very dark brown. Caramel is generally made by caramelization of sugar in presence of proteins, soli, fat, milk and another minor amount of ingredient to make caramel soft and chewy. There are two methods of caramelizing sugar to make caramel: Dry and Wet Method.

Table

It's perfect for drizzling over ice cream or sweetening fruit but can be used any time caramel is called for. Start by combining sugar with enough water to moisten it and create a sandy texture. This is a simple but important step: Any sugar crystals sticking to the sides of the pot can fall in and trigger crystallization, which means gritty caramel. Use a wet pastry brush to eliminate sugar crystals, but only do this once or twice at the very beginning. Extra precaution and stirs the sugar and water in a bowl then carefully transfer it to the pot. High heat is favoured, as that a lower flame is slow, allowing more opportunity for crystallization. When the sugar is still clear and dissolving, don't stir or move the pot, as agitation leads to crystallization. However, once sugar develops colour, do stir or gently swirl to promote evenness. Wait for caramel to reach the desired colour, and if it's browning too quickly, lower the flame. When judging colour, the pot can be deceptive, hence dip a small piece of white paper or a paper towel into the caramel for more accuracy. The colour is up to the choice, but if you plan to add additional ingredients, they'll dilute the caramel, so may want to go darker. As soon as the colour is right, stop the caramel from cooking any further. Pour it into a clean bowl or add ingredients to make things like sauce or