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	Caramel - Wikipedia, the free encyclopedia
		Caramel (IPA: ['kærəˌmɛl], also ['kɑrˌməl] in some U.S. regions) is a food which has a colour from orange to dark brown and a sweet toasted flavour, derived from the caramelization of sugar.
		Various candies, confections, and desserts are made with caramel: caramel apples, barley sugar, caramel with nuts (such as praline, nougat, or brittle), and caramel with custard (such as crème caramel or crème brûlée).
		The colour and flavour of caramel candy are due not to caramelization, but to the Stecker degradation or the Maillard reaction, which occurs between an amino acid and a reducing sugar.
	en.wikipedia.org /wiki/Caramel (260 words)

	Caramel - Background, History, Raw Materials, The Manufacturing Process
		Caramel is often eaten as little brown, sweet, buttery nuggets wrapped in cello-phane, but it is also delicious in candy bars and on top of fresh popcorn.
		Caramel manufacturers use the term "short" to characterize a caramel that is too soft (perhaps too moist) or "long" for a caramel that is quite chewy.
		In a conventional caramelization process, the sugar syrups are cooked to the proper moisture level, added to the fat and milk, heated, and then allowed to caramelize (develop the characteristic flavor and brown color) in a browning kettle.
	www.madehow.com /Volume-6/Caramel.html (1838 words)

	Kiss of caramel
		Caramelize sugar and it goes from bland to bitter, with flavors you might compare to chocolate or coffee, and it becomes much more interesting to eat.
		Although sugar will turn to caramel all by itself when heated, many recipes call for adding a little water, which helps alleviate the effect of hot spots and allows the cook more control over the final product.
		A very light-colored caramel is the kind that pastry chefs "spin" into cages and baskets.
	www.azcentral.com /home/food/articles/1012caramel1012.html (621 words)

	[No title]
		Caramel Color is used in colas for a variety of reasons, but first and foremost is to provide "eye appeal"; caramel color provides the color that looks refreshing and entices consumers to purchase the product.
		The water insoluble flavoring agent may be added to the caramel or the caramel may be added to the flavoring agent.
		Caramel may sometimes cause this problem, but usually what appears to be caramel are the flavor oils which have come out of dispersion and are colored brown by the inclusion of caramel.
	www.caramel.com /solution_center/downloads/caramel.doc (1321 words)

	Complex caramel \| The San Diego Union-Tribune
		Caramel Fondue, with marshmallows and fruit such as apple slices for dipping, is a crowd-pleasing conclusion for a holiday meal.
		Children should always be supervised when making anything involving caramel because it steams and sputters, and it's so tempting to stick fingers in the pan to taste it when it's melted.
		If you're not sure, however, she suggests examining the caramel against a white backdrop, such as a white plate or piece of paper.
	www.signonsandiego.com /uniontrib/20041222/news_lzfc22caramel.html (1474 words)

	Caramel Las Vegas Nevada - VEGAS.com
		Caramel at Bellagio is a great choice for a late-night destination or to enjoy a cocktail before dinner or a show.
		Caramel offers a selection of wines, champagne, beer and standard cocktails, but this is one bar where you have to try a specialty martini.
		Caramel also offers a light food menu, which includes shrimp cocktail, pâte, smoked salmon, an assorted cheese plate and Caprese salad.
	www.vegas.com /nightlife/bars/caramel.html (240 words)

	Caramel color-conscious Prepared Foods - Find Articles
		Processed foods are rife with caramel color, whether it is in children's cookies, snacks and juices, happy hour beers or in the health bars sold to the nutrition-conscious.
		The challenge in applying caramel color depends on the specific properties of the applications in which it is used.
		Caramel colors also are created through thermal decomposition or the caramelization reaction, which occurs in the absence of amines when sugars are heated above 150[degrees]C. In the polymerization reaction of caramelization, sugars recombine to form large complex color structures.
	www.findarticles.com /p/articles/mi_m3289/is_4_173/ai_n5998867 (815 words)

	Sweet, rich caramel makes a comeback
		The caramel craze may have begun with creme brulee, a rich custard paved with an ultra-thin layer of caramel.
		This is the caramel that is used in dulce de leche ice cream.
		When the custard is almost frozen, the remaining caramel is dropped in ribbons into the ice cream as it continues to churn in the ice-cream maker.
	web.dailycamera.com /food/stories/22fcara.html (1270 words)

	Recipes for sweet caramel satisfaction
		When it is a light caramel brown, remove from heat and continue to swirl gently - it should darken a little more.
		When you blend caramel, cream and egg yolks, you get a mixture as thick as traditional custard, which makes it difficult to tell when the egg yolks have actually reached a safe temperature.
		Return mixture to burner and stir until it turns a caramel color and almost reaches the softball stage (two or three more minutes) or cook until thermometer registers between 234 and 235 degrees (about five minutes).
	www.azcentral.com /home/food/articles/1012caramel1012rec.html (841 words)

	Caramel - Allrecipes
		"Caramel that can be made into hard candy for caramel apples or small bite size pieces, soft caramel for making chocolate covered caramel candy or even softer for a dipping sauce for fruit or ice cream substitutes.
		Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
		For a hard candy or caramel apple coating, continue cooking until mixture reaches hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
	allrecipes.com /recipe/caramel/detail.aspx?rss=3 (325 words)

	Caramel Tea
		Smooth caramel flavor, not too strong fl tea flavor so you can actually taste the caramel which is nice.
		The caramel smell is nice and strong, but the taste is a little weaker.
		Caramel is probably my all-time favorite flavor, and adding it to tea is pretty much my idea of heaven.
	www.adagio.com /flavors/caramel.html?nav=allReviews (2941 words)

	Dressing it up with caramel - The Honolulu Advertiser - Hawaii's Newspaper
		The ingredient caramel (or caramel syrup) is created when sugar itself is the substance that's being melted and browned.
		Wet caramel mixtures begin with sugar and water or sugar and corn syrup and proceed in the same manner — medium heat, careful watching and timing, and then the addition of other ingredients as called for in the recipe.
		Caramel sauce is a great thing to learn how to make: It can elevate plain ice cream, a simple cake or a dish of plain or grilled fruit into a fancy dessert.
	the.honoluluadvertiser.com /article/2004/Feb/11/il/il11ataste.html (2251 words)

	Crème Caramel (Site not responding. Last check: 2007-10-21)
		When the caramel is an even dark brown, carefully pour it into the ramekins.
		Caramel at this stage is over 300°F, so be extremely careful when handling it.
		Each ramekin is covered with a thin layer of dark brown caramel.
	www.taunton.com /finecooking/recipes/creme_caramel.aspx (522 words)

	Simply Recipes: Caramel Apples Recipe
		Caramel candy apples are one of those things that are as much fun to make as they are to eat.
		I lost my two front teeth to a caramel apple when i was six, and they weren't even loose, and it was really painful.
		The only kind of caramel that isn't sticky at room temp is the store bought caramels that are loaded with additives for the very purpose of keeping them solid (like margarine is solid oil).
	www.elise.com /recipes/archives/004081caramel_apples.php (1318 words)

	Caramel Brownies I - Allrecipes
		Melt the caramels and the remaining evaporated milk.
		I followed all the directions but must have messed something up making these because the middle was almost flat and all the carmel went to the bottom.
		They were good and rich and gooey but a little too much work (especially all the caramel unwrapping)for the result.
	cookie.allrecipes.com /az/CaramelBrownies.asp?addtolist=1 (409 words)

	Caramel Apples - Allrecipes
		"The caramel coating is very gooey, so refrigerate the apples for about 15 minutes, or until the caramel has firmed up.
		I melt the caramels in a 4 C pyrex cup, so that the apple fits down in the cup.
		Then with adult help (the caramel needs to cool a little) I let them decorate the apples from a selection of toppings (candy corn, m&ms, halloween sprinkles, cookie crumbs and any other small candies I can find.).
	allrecipes.com /recipe/caramel-apples/detail.aspx (444 words)

	How to Make Caramel Apples - eHow.com
		Scrape caramel off the bottom of the apple with a knife, or use the edge of the bowl.
		While the caramel is still warm, roll the apple in nuts or make a candy face.
		After the caramel has set, drizzle the apple with melted chocolate for a special treat.
	www.ehow.com /how_4006_make-caramel-apples.html (343 words)

	Simply Recipes: Caramel Sauce Recipe
		Making your own caramel sauce from scratch is a lot easier than you might think, and it takes practically no time at all.
		Posted by: Ryan on June 24, 2006 3:56 PM I suppose I had a vague notion that making caramel sauce wasn't too terribly difficult...but the simplicity of this description combined with the loud growling in my stomach that accompanied my reading of it has pushed me to declare that I will make this sauce.
		I try to make caramel sauce last month, but I didn't know about the cream, so my caramel sauce was just caramel, like candy.
	www.elise.com /recipes/archives/001979caramel_sauce.php (1410 words)

	Caramel apple - Wikipedia, the free encyclopedia
		Caramel apples or taffy apples are created by dipping or rolling apples in hot caramel, and sometimes then rolling them in nuts or other small savories or confections, and allowing them to cool.
		Alternately a sheet of caramel can be wrapped around the apple, then the apple is heated to melt the caramel evenly onto it.
		Caramel apples are a common treat at autumn festivals in Western culture, such as Halloween because the holiday comes in the wake of the annual apple harvest.
	en.wikipedia.org /wiki/Caramel_apples (181 words)

	Caramel
		"Caramel" was intended to be one of those old fashioned songs, like "Girl From Ipanema," or what Astrud Gilberto would sing.
		I used to really love that kind of music when I was a teenager, and so it's a song about longing for something and wishing for something you know you really shouldn't have.
		"Caramel was a little bit of a tribute, I guess, to the Bossa Nova music from the '60s that I used to love to listen to.
	rustedpipe.vega.net /caramel.htm (172 words)

	Stroopwafels from Caramel Cookie Waffles
		These delicious Caramel Cookie Waffles (called stroopwafels by the Dutch) with richly filled chewy centers are one of Holland's true specialties.
		Our Caramel Cookie Waffles are hand baked on flame fired irons from the finest and freshest ingredients and shipped fresh, directly to you.
		A vanilla and cinnamon cookie dough is pressed between flame heated waffle irons, split, and filled with fresh homemade caramel.
	www.caramelcookiewaffles.com (342 words)

	Science of Candy: Caramels Recipe
		The caramel color of caramels comes from a reaction between the sugar and the protein in cream.
		In fact, it may be that fudge was invented from a botched batch of caramels!
		If you manage to keep your caramels for a while after you make them (1–2 weeks), you may notice that their texture changes—they may become gritty and crunchy around the edges.
	www.exploratorium.edu /cooking/candy/recipe-caramels.html (323 words)

	Caramel \| Food & Wine
		If your caramel had a bitter edge, then yes, I fear you burned it slightly—and, alas, the only remedy for that is starting the recipe over.
		I'm not sure why you're making caramel, but now that you've mastered the technique, here are some things to do with it.
		Syrup Add one half cup of water to the molten caramel and it turns into a light but intensely flavored syrup— a delicious sauce for poached pears or sautéed bananas, ice cream, fruit soufflés, puddings, or even chocolate cake or coffee mousse.
	www.foodandwine.com /articles/caramel (581 words)

	CARAMEL-DIPPED APPLES Recipe at Epicurious.com
		Making the caramel requires the use of a clip-on candy thermometer, which should be tested for accuracy before starting.
		If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
		The caramel was a little goey when warm but a few minutes in my frig.
	www.epicurious.com /run/recipe/view?id=102427 (934 words)

	Gourmet Food - THE NIBBLE - Caramel Sin
		CAPSULE REPORT: Caramel Sin Spoon Candy™ is a line of caramel that can be eaten from the jar like candy, or turned into delicious dessert toppings and a variety of sweets and snacks including caramel popcorn.
		Lemon caramel is a sophisticated combination, such that we wanted to throw in rosemary, lavender or one of the lemony herbs (grass, mint, thyme, verbena) to bring it up even one more notch.
		Portable, crush-proof and ant-proof, Caramel Sin goes to the beach, to picnics, to movie theatres (NIBBLE readers tend not to embrace the quality of movie-theatre candy) and to any place you think you’re not going to get a good dessert.
	www.thenibble.com /reviews/main/dessert-sauces/caramel-sin.asp (1131 words)

	Amazon.com: Caramel: Recipes for Deliciously Gooey Desserts: Books: Peggy Cullen,Maren Caruso (Site not responding. Last check: 2007-10-21)
		There are fruit desserts, such as Fresh Figs with Caramel and Crème Fraîche; new twists on classic favorites (e.g., Caramel-Roasted Strawberry Shortcakes); ice cream ideas like Caramelized Banana Split-Second Sundae; and desserts where caramel and chocolate come together in a heavenly combination, such as Chocolate-Caramel Crunch Cake.
		Cullen also provides information on the basics, from caramelizing sugar to cleaning up a sticky caramel mess, plus helpful hints, like her "Tips for Making and Serving Layer Cakes." The decadent recipes and unfussy, easy-to-follow instructions would be tempting enough on their own, but the beautiful color photos by Maren Caruso make this volume irresistible.
		I checked right away, and the caramel recipe here calls for a few drops of lemon juice or a little light corn syrup; I was satisfied that the author knew her stuff.
	www.amazon.com /Caramel-Recipes-Deliciously-Gooey-Desserts/dp/0811836479 (1305 words)

	RecipeSource: Caramel Sauce
		Immediately remove the pan from the heat and stir the fish sauce into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
		Return the mixture to low heat and gently boil, swirling the pan occasionally, until the sugar is completely dissolved, about 3 minutes.
		If cold food is added to a caramel sauce that is hot, the sugar will harden instantly and you'll end up with a dish full of candy chips.
	www.recipesource.com /ethnic/asia/vietnamese/caramel-sauce3.html (298 words)

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