On food and cooking the science and lore of the kitchen ( PDFDrive ) 1298

These very similar words mean somewhat
different things, and aren’t always used
consistently.
Caramelizationisthecookingofaplain
sugarsyrupuntilitturnsbrownand
aromatic.Itissimilartothebrowningor
Maillardreactionsthatgivecolorand
aromatoroastedmeats,bakedgoods,and
othercomplexfoods,butunlikethe
browningreactionsitproceedsinthe
absenceofaminoacidsandproteins.It
requireshighertemperaturesthanthe
browningreactions,andproducesa
differentmixtureofaromaticcompounds
andthereforeadifferentflavor(p.777).
Cookshavespokenof“caramelized”or
“carmelized”meatsforbetterthana
century,butthisisnotreallycorrect.
Caramelisfirstofallthebrown,sweet,
aromaticsyrupproducedin
caramelization,whichmaybeusedas
coloringand/orflavoringingredientin


manypreparations.Butcooksusethe
samewordtomeanthecombinationof
caramelizedsugarandvariousmilk
products,ideallycream,whicharemixed
whilethesugarisstillhotsothatthe
milksolidsarebrownedandgenerate
colorandaromaaswell.Thiskindof

caramelisoftenusedasasauce.
Caramelsaresolidcandiesmadefroma
mixtureofcaramelizedsugarandcream.
Caramels,Toffees,andTaffiesCaramelsand
theirrelativesaregenerallynoncrystalline
candiesthatcontainmilkfatandmilksolids,
usuallyintheconcentratedformofsweetened
condensedmilk.(Cheapversionsaremade
withmilkpowderandvegetableshortening.)
Theyarechewyratherthanhard,and
wonderfullymouthwateringbecausechewing
liberatesdropletsofbutterfatfromthesugar
mass.Theirchewinesscomesfromalower
cookingtemperatureandsoahighermoisture