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home > food & wine dictionary > caramelize

Food and Wine Dictionary


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 caramelize    [KEHR-ah-meh-lyz, KAR-ah-meh-lyz]

To heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown (from 320° to 350°F on a candy thermometer). Granulated or brown sugar can also be sprinkled on top of food and placed under a heat source, such as a broiler, until the sugar melts and caramelizes. A popular custard dessert finished in this fashion is CRÈME BRÛLÉE. Caramelized sugar is also referred to as burnt sugar .

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Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


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