Caramelized

Caramelization is a chemical process in which sugar molecules break down and recombine under heat to form new compounds that color and flavor foods. It is primarily a sugar-driven browning reaction and is distinct from the Maillard reaction, which involves amino acids and reducing sugars and occurs at somewhat lower temperatures.

As sugars caramelize, they transition from pale yellow to amber to deep brown. The flavors shift from sweet to rich, nutty, and toffee-like. There are two common methods: dry caramelization, where sugar is heated alone in a pan until it melts and browns; and wet caramelization, where sugar is dissolved in water and boiled until the syrup thickens and browns once the water evaporates. The specific aroma and color depend on sugar type (sucrose, glucose, fructose), as well as impurities and cooking conditions.

Caramelized flavors are widely used in sweet and savory cooking. They appear in caramel sauces, candies, and desserts such as flan and crème caramel, fudges, and tarts. In savory dishes, caramelized onions and root vegetables add depth and sweetness to sauces, meats, and glazes.

Practical notes: heat evenly and monitor carefully to prevent burning; once sugar melts in dry caramel, avoid stirring too much as this can cause crystallization; when making caramel sauces, add cream or butter gradually to control consistency; onions and vegetables are typically cooked slowly over low to moderate heat to accumulate browning without scorching.