Caramel: Difference between revisions
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imported>Howard C. Berkowitz (New page: '''Caramel''' can refer to the natural flavor produced from the heating of light, refined sugar and its mixing with butterfat, or pale imitations thereof. Caramel toppings do not always re...) |
imported>Howard C. Berkowitz No edit summary |
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'''Caramel''' can refer to the natural flavor produced from the heating of light, refined sugar | {{subpages}} | ||
'''Caramel''' can refer to the natural flavor produced from the heating of light, refined sugar or pale imitations thereof. Caramel toppings do not always require butterfat, as with the caramel topping of a [[creme brulee]], where true [[butterscotch]] mixes the caramelized sugar with it. Both natural caramel and [[butterscotch]] come from the [[caramelization]] reaction, but the tastes, while similar, are distinct. | |||
Revision as of 20:10, 3 March 2010
Caramel can refer to the natural flavor produced from the heating of light, refined sugar or pale imitations thereof. Caramel toppings do not always require butterfat, as with the caramel topping of a creme brulee, where true butterscotch mixes the caramelized sugar with it. Both natural caramel and butterscotch come from the caramelization reaction, but the tastes, while similar, are distinct.