From Wikibooks, open books for an open world
Jump to navigation Jump to search

Cookbook | Recipes | Ingredients | Cooking techniques

Caramelization is when a sugar, such as sucrose or starches, chemically splits and changes to a golden, amber, deep brown, or charred color. This term is often used interchangably with the Maillard reaction, but in reality, they are quite different. A well-known use is to create a sugar crust on Creme Brulees that creates a pleasing texture differential.