When it is used for crème caramel or flan, it is known as clear caramel and only contains caramelized sugar and water. Caramel sauce is used in a range of desserts, especially as a topping for ice cream.
Depending on the intended application, additional ingredients such as butter, fruit purees, liquors, or vanilla can be used. Sauce Ĭaramel sauce is made by mixing caramelized sugar with cream. Finally, some dictionaries connect it to an Arabic kora-moħalláh 'ball of sweet'. Less likely, it comes from a Medieval Latin cannamella, from canna 'cane' + mella 'honey'. Most likely that comes from Late Latin calamellus 'sugar cane', a diminutive of calamus 'reed, cane', itself from Greek κάλαμος. The English word comes from French caramel, borrowed from Spanish caramelo (18th century), itself possibly from Portuguese caramelo. Ice creams sometimes are flavored with or contain swirls of caramel. As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour.Ī variety of candies, desserts, toppings, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. The process of caramelization consists of heating sugar slowly to around 170 ☌ (340 ☏). 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. Caramel ( / ˈ k ær ə m ɛ l/ or / ˈ k ɑːr m əl/ ) is an orange-brown confectionery product made by heating a range of sugars.
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