Previous | Next

Strictly speaking, Caramelization is the process of sugar turning brown through heat being applied. Water may or may not be added.

In addition to the change in colour, the flavour changes as the simple compounds in the sugars break down, and new ones are formed. What gives caramel a buttery taste and scent is one of the new compounds formed as a result of heating, called "biacetyl"(C4H6O2.) The other new compounds formed are a range of sour, bitter and sweet tastes, which gives caramel its complexity on the palate.

Different types of sugar caramelize at different rates, depending on how much fructose, glucose, etc, the actual sugar is made of. Fructose, for instance, caramelizes faster than glucose. Honey, which has more fructose in it than does white table sugar (which is fructose and glucose), will therefore caramelize faster than table sugar.

Caramelization generally happens after water is gone from a sugar substance, because water limits the temperature to 212 F (100 C.) However, it can start occurring where surface contact makes the immediate area hotter (e.g. the bottom of a pot.)

White table sugar starts to caramelize between 310 F to 360 F (155 C to 182 C.) When it reaches 356 F (180 C), it's light caramel.

Fahrenheit	Celsius		Stage		Characteristics
212	100		All water will evaporate		Sugar is melted and impurities rise to the surface.
215	102		Small thread		No colour or flavour change; cools soft.
219	104		Large thread		No colour or flavour change; cools soft.
230 to 240	110 to 115		Small ball		No colour or flavour change; cools somewhat soft.
246 to 252	119 to 122		Large ball		No colour or flavour change; cools firm.
264	130		Light crack		No colour or flavour change; cools firm.
300 to 331	149 to 166		Hard crack		No colour or flavour change; cools hard.
334	168		Extra hard crack		Slight colour change; no flavour change; brittle when cooled.
356	180		Light caramel		Colour becomes amber; flavour becomes rich.
356 to 370	180 to 188		Medium caramel		Colour becomes darker amber; flavour becomes rich.
370 to 400	188 to 204		Dark caramel		Colour becomes very dark. Bitter taste, burnt aroma.
410	210		Black Jack (aka Baker's Caramel)		Colour becomes extremely dark and tastes very burnt. No sweet taste left.

In classical French cooking, Caramelization can be done in several ways:

• sprinkling sugar on the surface on an item, and put it under intense heat for a brief period;
• transforming sugar into caramel by cooking it slowly without stirring;
• pouring caramel over an item;
• coating the interior of a mould with caramel.

Many reactions in the kitchen are described as Caramelization, but are actually a Maillard reaction, which is a reaction between sugars and protein. This is not as the same as Caramelization, which concerns itself strictly with the interaction of sugars and heat.

And, however educated one can be about the science of Caramelization and how to make it happen and why it is happening, it still remains a challenge to stop it from happening sometimes, such as when you are making peach jam, or apple sauce, and don't want any such science taking place at the bottom of your pot.

See Also:

Maillard Reaction

Other entries for: Cooking Techniques

A la Parilla, Abaisse, Aceto Dolce, Acetomel, Acidulated Water, Acidulate, Adjust Seasoning, Adjusting the Taste of Dishes, Affriander, Al Carbón, Al Fresco, Al Pastor, Alambre, Alla Bolognese, Au Beurre, Au Bleu, Au Four, Au Gratin, Au Jus, Au Lait, Au Naturel, À Blanc, À l'Ailleule, À l'Anglaise, À l'Ardennaise, À l'Encre, À l'Étouffée, À l'Indienne, À l'Italienne, À l'Ivoire, À l'Occitane, À l'Orly, À l'Oseille, À l'Os, À la Bonne Femme, À la Broche, À la Carte, À la Chirac, À la Crème de Brebis, À la Cuillère, À la Diane, À la Financière, À la Genevoise, À la Japonaise, À la Jardinière, À la Laitière, À la Liegeoise, À la Minute, À la Mirepoix, À la Mode, À la Moëlle, À la Morvandelle, À la Navarre, À la Norvegienne, À la Paloise, À la Paysanne, À la Raimu, À la Reine, À la Russe, À la Tagale, À la Vapeur, À la, À Point, Bake Blind, Bake, Ballotine, Barbeque, Battuto, Baveuse, Beat, Beer Can Chicken Roasting, Bench Proof, Blanch, Braising, Broil, Caramelization, Caramelize, Carving a Turkey, Coining, Curing, Dredging, Egg Wash, Emincer, Emulsify, Firm-Ball Stage, Fold, French Trimmed, Frissonne, Fry, Galantine, Grill, Hard-Ball Stage, Hard-Crack Stage, High Altitude Baking, Knead, Liaison, Measurements, Meat Cooking Techniques, Mince, Mirepoix, Mise en Place, Mochitsuki, Open-Faced, Pan Broil, Paner à l'Anglaise, Parblanch, Parboil, Pâton, Peroxide & Vinegar Sterilization, Pickled, Pickling, Pittsburgh Rare, Poaching, Pork Brawn, Preheat, Proof, Pulse, Pulverize, Punch Down, Quadriller, Quick Jar Sterilization, Raidir, Reconstitute, Reducing, Rehydrate, Rest, Ribbon Stage, Roasted Garlic, Roasting Peppers, Rolling Boil, Scalding Milk, Scald, Scallop, Separating Eggs, Skimming, Smoked Garlic Cloves, Smoking, Soffritto, Soft-Ball Stage, Soft-Crack Stage, Sous Vide, Souse, Spatchcock, Spitchcock, Stir, Straining, Temper, Tender To The Bite, Tezu, Top and Tail, Unmould, Usu-Zukuri, Warm, Wash, Water Bath, Whip, Wok Hay