Pronunciation: [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 and color soups, stocks and saucessweet and savory. It's also used in desserts. When it cools and hardens, caramel cracks easily and is the base for nut brittles. Crushed caramel is used as a topping for ice cream and other desserts. A soft caramel is a candy made with caramelized sugar, butter and milk or cream, and sometimes corn syrup.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Caramel Souffle
- Caramel Cinnamon Graham Apple Pie with Caramel Pecan Cream
- Cranberry Creme Caramel
- Chocolate Covered Salted Caramel Peanut Bacon Chew
- Caramels with Salmon Roe
Related Content From Cooking Channel
- Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce
- Individual Pecan Pies with Sweet Tea Caramel Sauce
- Pumpkin Sticky Buns with Pecan Bourbon Caramel Goodness
- Sticky Pecan Caramel Rolls
- Egg Custard Tarts with Bananas and Caramel