Caramel

caramel (GB)

caramel (F)

caramelo (ES)

caramello (I)

karamel (N)

caramelo (PO)

Term for a sugar that has been heated dry, has solidified on cooling and is then described as "caramelised". For golden-brown caramel, temperatures of at least 143 to 160 °Celsius are necessary (at even higher temperatures, the bitter sugar couleur is formed). This process should not be confused with the Maillard reaction, but both reactions can occur together. Heating produces a mixture of melted sugar and its oxidised and condensed reaction products. Depending on the degree of roasting, caramel tastes sweet to bitter and has the typical flavour of the maltol also contained in malt. The flavouring substance sotolone is mainly responsible for this. This includes the flavour palette of buttery, chocolaty and roasted (singed), and less frequently smoky and burnt. When lactic (buttery) flavours are involved, one also speaks of cream caramel.

Karamell - Tokajer Aszu Flasche, Karamell, Schokolade

The phenomenon naturally occurs quite often in noble sweet wines such as Trockenbeerenauslese or Tokaj Aszú. Sometimes this botrytis is also called brittle after the pastry. It increases in older products and is accompanied by a discolouration of the wine from amber to brownish. Caramel tones are also typical for sherry and Madeira, which is called madeirised in such and similarly produced wines. Likewise, the caramel flavour is created when barrique barrels are toasted (burned in). Caramel is also added to French cognac and certain vermouth brands such as Martini & Rossi. However, caramel should not be confused with the similar flavour candy.

Caramel: by WikimediaImages on Pixabay
Chocolate: by PublicDomainPictures on Pixabay

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Caramel

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