caramellizzare

Caramellizzare is a culinary term that refers to the transformation of sugar into caramel by applying heat. The process produces a brown, aromatic product used to flavor and color many dishes. The term is borrowed from French (caraméliser) and is widely used in Italian cooking, often alongside related terms like caramellizzazione or caramellato.

There are two main methods. In dry caramelization, sugar is heated directly in a pan until it melts and browns. In wet caramelization, sugar is dissolved in water first and then heated; as the solution boils and the water evaporates, the sugar concentrates and browns. The color can range from pale blonde to deep amber, and the aroma becomes more complex as the molecules responsible for flavor form. Caramelization begins at high temperatures, roughly around 170°C (338°F), and continues as the mixture darkens.

Chemically, caramelization is the thermal decomposition of sugars, involving dehydration, isomerization, and fragmentation to form hundreds of different compounds. It is distinct from the Maillard reaction, which requires amino acids and sugars and contributes additional flavors when proteins are present.

Uses and applications include caramel sauces, candies, glazes for fruits and desserts, and the preparation of classic dishes such as crème caramel or flan. Caramelized onions or other vegetables are created by slow cooking with sugar or simply by prolonged heating to intensify sweetness and color.

Practical notes: sugar can burn quickly, so accuracy and attention are important. In dry caramel, avoid stirring once the sugar begins to melt to prevent crystallization; in wet caramel, add dairy or other ingredients gradually to avoid splatter or curdling. Hot caramel is extremely dangerous and should be handled with care.