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Caramel
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of candies, desserts, toppings, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel. Etymology The English word comes from French ''caramel'', borrowed from Spanish ''caramelo'' (18th century), itself possibly from Portuguese ''caramelo''. Most likely that comes from Late Latin ''calamellus'' 'sugar cane', a diminutive of ''calamus'' 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieva ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Caramel
Crème caramel (), flan, caramel pudding or caramel custard is a custard dessert with a layer of clear caramel sauce. History The origin of crème caramel (also known originally as flan) can be traced all the way back to the Roman Empire. Originally, this dish was called tiropatinam and it was made with eggs, milk and pepper and it was seasoned in its savoury version with fish, eel, and spinach, although there was also a sweet version with honey. It was in the early Middle Ages, in Spain, when they started using only the ingredients from which the original recipe is made today, and introduced caramelised sugar into the mixture and to call it flan, which comes from the proto-germanic 'flado'. In the late 20th century crème caramel was common in European restaurants. The food historian Alan Davidson speculates that this may have been because the dish could be prepared in bulk, in advance. Etymology of names In this context, ''crème'' in French means 'custard'. The names ''cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramels
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of candies, desserts, toppings, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel. Etymology The English word comes from French ''caramel'', borrowed from Spanish ''caramelo'' (18th century), itself possibly from Portuguese ''caramelo''. Most likely that comes from Late Latin ''calamellus'' 'sugar cane', a diminutive of ''calamus'' 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieval ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramel Apple
Caramel apples or toffee apples are whole apples covered in a layer of caramel. They are created by dipping or rolling apples-on-a-stick in hot caramel, sometimes then rolling them in nuts or other small savories or confections, and allowing them to cool. When these additional ingredients, such as nut toppings, are added, the caramel apple can be called a taffy apple. Production For high-volume production of caramel apples, a sheet of caramel can be wrapped around the apple, followed by heating the apple to melt the caramel evenly onto it. This creates a harder caramel that is easier to transport but more difficult to eat. Caramel apple production at home usually involves melting pre-purchased caramel candies for dipping or making a homemade caramel from ingredients like corn syrup, brown sugar, butter, and vanilla. Homemade caramel generally results in a softer, creamier coating. In recent years, it has become increasingly popular to decorate caramel apples for holidays like ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramelization
Caramelization is a process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose. Process Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions: * equilibration of anomeric and ring forms * sucrose inversion to fructose and glucose * condensation reactions * intramolecular bondi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Brûlée
''Crème brûlée'' or ''crème brulée'' (; ), also known as burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. History The earliest known recipe of a dessert called ''crème brûlée'' appears in François Massialot's 1691 cookbook ''Cuisinier royal et bourgeois''. The question of its origin has inspired debate within the modern gastronomical community, with some authors suggesting that ''crema catalana'', whose origins date to the 14th century, may have inspired chefs throughout Europe. Some authors mention Bartolomeo Stefani's ''Latte alla Spagnuola'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', written by William Vaughan. In his book ''Sweet Invention: A H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candy
Candy, also called sweets (British English) or lollies (Australian English, New Zealand English), is a confection that features sugar as a principal ingredient. The category, called ''sugar confectionery'', encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be ''candied''. Physically, candy is characterized by the use of a significant amount of sugar or sugar substitutes. Unlike a cake or loaf of bread that would be shared among many people, candies are usually made in smaller pieces. However, the definition of candy also depends upon how people treat the food. Unlike sweet pastries served for a dessert course at the end of a meal, candies are normally eaten casually, often with the fingers, as a snack between meals. Each culture has its own ideas of what constitutes candy rather than dessert. The same food may be a candy in one culture and a dessert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', written by William Vaughan. In his book ''Sweet Invention: A H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confectionery
Confectionery is the Art (skill), art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French ''Pâtissier, patissier'' (pastry chef) and the ''confiseur'' (sugar worker). Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar Baking, baked goods. Baker's confectionery excludes everyday Bread, breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called ''sweets'', short for ''sweetmeats'', in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate conf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Praline (nut Confection)
Praline (; New Orleans, Cajun, and ) is a form of confection containing, at a minimum, culinary nuts – usually almonds, pecans and hazelnuts – and sugar. Cream is a common third ingredient. There are two main types: * French pralines, a firm combination of almonds and caramelized sugar * American pralines, a softer, creamier combination of syrup and pecans, hazelnuts or almonds with milk or cream, resembling fudge A praline cookie is a chocolate biscuit containing ground nuts. Praline is usually used as a filling in chocolates or other sweets. Varieties European nut pralines Praline may have originally been inspired in France by the cook of Marshal du Plessis-Praslin (1602–1675), with the word ''praline'' deriving from the name ''Praslin''. Early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts. Although the New World had been discovered and settled by Europeans by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toffee
Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of . While being prepared, toffee is sometimes mixed with nuts or raisins. Variants and applications A popular variant in the United States is ''English toffee'', which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions. Heath bars are a brand of confection made with an English toffee core. Although named ''English toffee,'' it bears little resemblance to the wide range of confectionery known as toffee currently available in the United Kingdom. However, one can still find this product in the UK under the name "butter crunch". Conversely, in Italy they are known as "mou candies". Etymology The origins of the word are unknown. Food writer Harold McGee claims it to be "from the Creole for a mixture of sugar and molasses", ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brittle (food)
Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts, and which are usually less than 1 cm thick. Types It has many variations around the world, such as '' pasteli'' in Greece; sohan in Iran; ''croquant'' in France; '' alegría'' or ''palanqueta'' in Mexico; ''panocha mani'', ''panutsa mani'', or ''samani'' in the Philippines (which can also be made with pili nut); '' gozinaki'' in Georgia; ''gachak'' in Indian Punjab, chikki in other parts of India; ''kotkoti'' in Bangladesh; '' sohan halwa'' in Pakistan; ''huasheng tang'' (花生糖) in China; ''thua tat'' (ถั่วตัด) in Thailand; and ''kẹo lạc, kẹo hạt điều'' in Vietnam. In parts of the Middle East, brittle is made with pistachios, while many Asian countries use sesame seeds and peanuts. Peanut brittle is the most popular brittle recipe in the United States. The term "brittle" in the context of the foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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