Caramelised

Caramelised refers to the process of browning sugars, typically through heating. This process, known as caramelisation, creates a distinctive sweet, nutty, and often slightly bitter flavour, along with a rich brown colour. It is a fundamental technique in cooking and baking, used to enhance the taste and appearance of a wide variety of dishes.

The transformation occurs when sugars, such as sucrose, glucose, or fructose, are heated to temperatures above their melting point. As the heat is applied, complex chemical reactions take place, breaking down the sugar molecules and forming new compounds. These compounds are responsible for the characteristic aroma and flavour of caramel. The extent of caramelisation can be controlled to achieve different results, from a light golden hue with subtle sweetness to a deep, dark brown with pronounced bitterness.

Caramelised ingredients are used in numerous culinary applications. Onions, when caramelised slowly over low heat, develop a deep sweetness and can be a base for soups, stews, or tarts. Fruits, like apples or pears, can be caramelised to bring out their natural sugars and create a dessert topping or filling. Sugar itself is caramelised to make caramel sauce, a popular accompaniment for ice cream, cakes, and other sweets. The browning of sugar during baking also contributes to the desirable crust on many baked goods.