Caramelization

Caramelization is a process when sugars go brown when heated.^[1] It also gives sugar a more nutty taste. Caramelans (C₂₄H₃₆O₁₈), caramelens (C₃₆H₅₀O₂₅), and caramelins (C₁₂₅H₁₈₈O₈₀) are responsible for the brown color.

Crème brûlée is one example of sugar being caramelized.

Uses in food

Caramelization is used to in several foods:

• Caramel sauce, a sauce made with caramel
• Confiture de lait and Dulce de leche, caramelized, sweetened milk
• Caramel candies
• Creme Caramel, and the similar Crème Brûlée, a custard dish topped with sugar caramelized with a blowtorch
• Caramelized onions, which are used in dishes like French onion soup. Onions require 30 to 45 minutes of cooking to caramelize.^[2][3]
• Caramelized potatoes
• Caramelized pears^[4]
• Cola, of which some brands use caramelized sugar in small amounts for color

Note that many caramelized foods also uses the Maillard reaction; particularly recipes having protein.