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Caramels
Caramel ( or ) is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, and as a colorant commonly used in drinks. The process of caramelization primarily consists of heating sugars 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 Candy, sweets, desserts, toppings, and confections are made with caramel, including tres leches cake, Brittle (food), brittles, nougats, praline (nut confection), pralines, Flan (pie), flan, crème brûlée, crème caramel, and caramel apples. Ice creams are sometimes flavored with or contain swirls of caramel. Etymology The English word comes from French ', borrowed from Spanish (18th century), itself possibly from Portuguese '. Most likely that comes from Late Latin ' 'sugar cane', a diminutive of 'reed, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candy
Candy, alternatively called sweets or lollies, is a Confectionery, confection that features sugar as a principal ingredient. The category, also called ''sugar confectionery'', encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or Nut (fruit), nuts which have been glaze (cooking technique), glazed and coated with sugar are said to be ''Candied fruit, 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramels
Caramel ( or ) is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, and as a colorant commonly used in drinks. The process of caramelization primarily consists of heating sugars 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 Candy, sweets, desserts, toppings, and confections are made with caramel, including tres leches cake, Brittle (food), brittles, nougats, praline (nut confection), pralines, Flan (pie), flan, crème brûlée, crème caramel, and caramel apples. Ice creams are sometimes flavored with or contain swirls of caramel. Etymology The English word comes from French ', borrowed from Spanish (18th century), itself possibly from Portuguese '. Most likely that comes from Late Latin ' 'sugar cane', a diminutive of 'reed, ... [...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 lik ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Heritage Dictionary
American(s) may refer to: * American, something of, from, or related to the United States of America, commonly known as the "United States" or "America" ** Americans, citizens and nationals of the United States of America ** American ancestry, people who self-identify their ancestry as "American" ** American English, the set of varieties of the English language native to the United States ** Native Americans in the United States, indigenous peoples of the United States * American, something of, from, or related to the Americas, also known as "America" ** Indigenous peoples of the Americas * American (word), for analysis and history of the meanings in various contexts Organizations * American Airlines, U.S.-based airline headquartered in Fort Worth, Texas * American Athletic Conference, an American college athletic conference * American Recordings (record label), a record label that was previously known as Def American * American University, in Washington, D.C. Sports teams S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kouign-amann
Kouign-amann (; ; ) is a sweet, round Breton laminated dough pastry, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers. It is slowly baked until the sugar caramelizes and the butter (in fact the steam from the water in the butter) expands the dough, resulting in its layered structure. A smaller version, kouignette, is similar to a muffin-shaped, caramelized croissant. A specialty of the town of Douarnenez in Finistère, Brittany where it originated around 1860, the pastry is attributed to Yves-René Scordia (1828–1878). The name comes from the Breton language words for 'cake' ('' kouign'') and 'butter' ('' amann''), and in 2011 the ''New York Times'' described it as "the fattiest pastry in all of Europe." Recipe The strict original Douarnenez recipe requires a ratio of 40 percent bread dough, 30 percent butter, and 30 percent sugar. Trad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Firm Ball
Candy making is the preparation and cookery of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies, jelly beans, gumdrops, taffy, liquorice, cotton candy, chocolates and chocolate truffles, dragées, fudge, caramel candy, and toffee. Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. A confectioner is a person who makes candy or chocolate. A chocolatier is a person who prepares confectionery from chocolate, and is distinct from a chocolate maker, who creates chocolate from cacao beans and other ingredients. Cotton candy is a form of spun sugar often prepared using a cotton candy machine. History The technology for candy making has generally kep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Inverted Sugar Syrup
Inverted sugar syrup is a syrup mixture of the monosaccharides glucose and fructose, made by splitting disaccharide sucrose. This mixture's optical rotation is opposite to that of the original sugar, which is why it is called an ''invert'' sugar. Splitting is completed through hydrolytic saccharification. It is 1.3x sweetness, sweeter than table sugar, and foods that contain invert sugar retain moisture better and crystallize less easily than those that use table sugar instead. Bakers, who call it invert syrup, may use it more than other sweeteners. Other names include invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, and sucrose inversion. Production Additives Commercially prepared enzyme-catalyzed solutions are inverted at . The optimum pH for inversion is 5.0. Invertase is added at a rate of about 0.15% of the syrup's weight, and inversion time will be about 8 hours. When completed the syrup temperature is raised to inactivate the invertase, but the syrup i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Syrup
Corn syrup is a food syrup that is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften Mouthfeel, texture, add volume, prevent crystallization of sugar, and enhance flavor. Most table syrups are typically based with corn syrup. It can be processed into high-fructose corn syrup (HFCS) by using the enzyme xylose isomerase, D-xylose isomerase to convert a large proportion of its glucose into sweeter fructose. The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysis, hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch: wheat, tapioca and potatoes are the most common other sources. Commercial preparation Historically, corn syrup was produced by combining ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toffee
Toffee is an English 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". 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", but which creole language is not specified. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butterscotch
Butterscotch is a type of confection whose primary ingredients are brown sugar and butter. Some recipes include corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar. Butterscotch is similar to toffee, but the sugar is boiled to the soft crack stage, not hard crack. Often credited with their invention, S. Parkinson & Sons of Doncaster made butterscotch boiled sweets and sold them in tins, which became one of the town's best-known exports. They became famous in 1851 after Queen Victoria was presented with a tin when she visited the town. Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes). The term "butterscotch" is also often used more specifically for the flavour of brown sugar and butter together, even if the actual confection butterscotch is not involved, such as in butterscotch pudding (a type of custar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanilla
Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). ''Vanilla'' is not Autogamy, autogamous, so pollination is required to make the plants produce the fruit from which the vanilla spice is obtained. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a 12-year-old slave who lived on the French island of Réunion in the Indian Ocean, discovered that the plant could be hand-pollination, hand-pollinated. Hand-pollination allowed global cultivation of the plant. Noted French botanist and plant collector Jean Michel Claude Richard falsely claimed to have discovered the technique three or four years earlier. By the end of the 20th century, Albius was considered the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
