Caramelization is the browning of sugar when it’s heated, producing nutty, sweet, and complex flavors. Unlike the Maillard reaction, it doesn’t require proteins-just sugar and heat. It changes both color and taste in foods where sugars are present.
How it’s used
Sugar caramelizes when heated slowly, often starting around 320°F (160°C). Different stages of caramelization-from light amber to dark brown-offer distinct flavors. In baking, butter and sugar mixtures can also caramelize, enhancing depth. Controlling heat prevents burning.
Examples of use
Caramelization is key in caramel sauces, crème brûlée, roasted vegetables, and even bread crusts. It provides the golden tops on cookies and the rich notes in toffee. Bakers rely on it to add complexity beyond simple sweetness.
