karamellisere

Karamellisere, in English often written as caramelize, is the culinary technique of heating sugar to produce caramel. The process develops flavor, aroma, and color as sugar molecules break down and react, resulting in a range from pale golden to deep amber hues.

There are two common methods. Dry caramelization involves melting sugar in a pan without added liquid, with gentle heat and careful agitation to prevent scorching. Wet caramelization adds water or another liquid to dissolve the sugar before heating; this can help control crystallization and reduce the risk of uneven browning. In both methods, once the sugar has dissolved and starts to color, heat is controlled to avoid burning, which yields bitter flavors.

The color and flavor change with time and temperature. Caramel begins around 170–180°C and progresses toward 190–200°C for darker shades. Pale caramel offers delicate, buttery notes, while darker caramel develops deeper, more complex flavors with hints of toast and a slight bitterness if overcooked. The aromatic profile can be altered by the presence of dairy, salt, or acids added after caramelization.

Karamellisere is used in a wide range of dishes and products. It forms caramel sauces, toffees, and candies, and is employed to color and flavor gravies, desserts, and baked goods. It is also used to caramelize onions, enhancing sweetness and depth in savory dishes. Practical tips include keeping a watchful eye on temperature, avoiding overheating, and incorporating dairy or butter when appropriate to modify texture and stop the cooking process.

Etymology and usage: the verb karamelisere or karamellisere appears in several Nordic languages; the noun form is karamellisering. Related processes include caramelization and Maillard browning, the latter involving proteins in addition to sugars.