Caramelises

Caramelises refers to the process of caramelization, a browning reaction specific to sugars. It occurs when sugars are heated to a high temperature, typically above 320°F (160°C). This process involves the breakdown and rearrangement of sugar molecules, resulting in the formation of new compounds that contribute to a characteristic brown color and a complex, sweet, and slightly bitter flavor profile.

The stage of caramelization significantly impacts the resulting taste and color. Light caramelization yields a pale golden hue and a mild, sweet flavor. As the heating continues, the color deepens to amber and then to a rich brown, with the flavor becoming more intense, nutty, and even slightly burnt. The precise temperature at which caramelization begins varies depending on the type of sugar. Sucrose, common table sugar, caramelizes around 320°F (160°C). Fructose caramelizes at a lower temperature, while glucose caramelizes at a slightly higher temperature.

Caramelisation is a fundamental technique in cooking and baking. It is used to enhance the flavor and appearance of a wide range of dishes, from desserts like crème brûlée and caramel sauce to savory items like roasted vegetables and deglazed pan sauces. The process requires careful control of heat to achieve the desired outcome without overcooking, which can lead to a bitter, burnt taste.