The caramel is a confectionery carried out while making cook Sucre. The sugar syrup is used for decorating and scenting others Dessert S: cakes, ices, etc

“Caramel” is a word of Latin origin: either caramellus canes with sugar, or calamus the reed. The Bonbon S caramelized can be soft or hard.

Ingredients

• Of the pieces of sugar and a little water or milk, the quantity will depend on the volume of caramel which you need.

Preparation

• Make-ready time: 5 minutes.
• Dissolve the pieces of sugar in very small little water (or preferably with milk) and make cook with sharp fire until the caramel is formed. Once the point of boiling reached, it is important not to stir up caramel with a ustensil; this would have as a result to make crystallize sugar and to prevent caramelization.

See too

• Caramelization
• Aromatics, dyes and auxiliaries of pastry making
• Gastronomy of the world
• nutritional Composition of the food
• Carambar

External bond

• All on the caramel