Caramelize

Caramelize is a culinary term describing the browning and flavor development that occurs when sugar is heated. The process, known as caramelization, involves the thermal breakdown and rearrangement of sugar molecules, producing a range of aromas and a characteristic amber to brown color. It occurs without proteins, unlike many other browning reactions such as the Maillard reaction.

Caramelization begins around 170–180°C (340–355°F) for sucrose, with reducing sugars such as glucose or fructose browning at lower temperatures. As heating continues, sugar molecules decompose to form volatile compounds such as furans and diacetyl, while polymerization increases color intensity. The result is a spectrum from pale gold to deep brown, with flavors described as nutty, toffee-like, and rich.

Two common methods are used: dry caramelization, where sugar is heated in a pan until it melts and browns; and wet caramelization, where sugar is dissolved in water and boiled until the liquid evaporates and the sugar browns. The wet method can give more even color and is easier to control; the dry method yields quicker, more intense flavor and color.

Different sugars influence caramelization. Sucrose yields classic caramel; reducing sugars (glucose/fructose) caramelize sooner and can produce different shades and flavors. Caramel is widely used in candies such as caramels and brittles, sauces, desserts, and as a flavoring and coloring agent in beverages.

Safety: hot caramel is extremely caustic and can cause severe burns. Exercise caution, use proper utensils, and avoid adding water to hot sugar to prevent splattering.