CARAMEL SOLID(KATI KARAMEL)

CAS No.: 13494-07-0

EC No.: 236-811-3

Synonyms:

CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; 13494-07-0; 3,5-Dimethyl-1,2-cyclopentanedione; 3,5-Dimethyl-1,2-cyclopentadione; 3,5-Dimethylcyclopentane-1,2-dione; 1,2-Cyclopentanedione, 3,5-dimethyl-; W-108275; FEMA No. 3269; Caramel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; EINECS 236-811-3; caramel dione; CARAMEL COLOR A; DSSTox_CID_27660; DSSTox_RID_82483; DSSTox_GSID_47660; KSC178E0N; SCHEMBL873396; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CHEMBL3183686; DTXSID0047660; CTK0H8206; FEMA 3269; KS-00000Z6F; Tox21_302565; 3,5-dimethyl-cyclopentane-1,2-dione; AKOS015898994; FCH1117533; LS-2679; NCGC00256668-01; 8028-89-5; AS-61756; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CAS-13494-07-0; 3,5-Dimethyl-1,2-cyclopentadione, >=97%; NS00021615; 2-Hydroxy-3,5-dimethyl-2-cyclopenten-1-one, 9CI; 3,5-dimethylcyclopentane-1,2-dione;3,5-Dimethylcyclopentan-1,2-dione; 28664-35-9; 3-Hydroxy-4,5-dimethylfuran-2(5H)-one; Sotolone; 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one; sotolon; 4,5-Dimethyl-3-hydroxy-2(5H)-furanone; 2(5h)-FURANONE, 3-HYDROXY-4,5-DIMETHYL-; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; 3-Hydroxy-4,5-dimethyl-2(5H)-furanone; 2-Hydroxy-3-methyl-2-penten-4-olide; 2,3-Dimethyl-4-hydroxy-2,5-dihydrofuran-5-one; 4,5-Dimethyl-3-hydroxy-2,5-dihydro-2-furanone; FEMA No. 3634; 2-Hydroxy-3,4-dimethyl-2-buten-1,4-olide; EINECS 249-136-4; 3-Hydroxy-4,5-dimethyl-5H-furan-2-one; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; 4-hydroxy-2,3-dimethyl-2H-furan-5-one; CHEBI:67890; caramel furanone (3% in triacetin); AK109072; W-107036; Sautalone; Caramel furanone; Fenugreek Lactone; 3-Hydroxy-4,5(R)-dimethyl-2(5H)-furanone; ACMC-1CG7X; Fema 3634; DSSTox_CID_27674; DSSTox_RID_82492; DSSTox_GSID_47674; SCHEMBL246671; CHEMBL3185688; DTXSID4047674; CTK3J8290; KS-00000J8R; Tox21_302500; ANW-41986; AKOS015915483; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; DS-4143; FCH1116365; LS-2686; NCGC00256815-01; CC-17332; O980; 2,3-dimethyl-4-oxidanyl-2H-furan-5-one; 3-Hydroxy-4,5-dimethyl-Furan-2(5H)-one; CAS-28664-35-9; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; DB-003449; 3,4-Dimethyl-2-hydroxy-2-butan-1,4-olide; D1851; FT-0617204; NS00020507; Furan-2(5H)-one, 3-hydroxy-4,5-dimethyl-; 3-hydroxy-4,5-dimethyl-2,5-dihydrofuran-2-one; 664F359; A819527; C-34388; Q421173; 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, >=97%, FG; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, analytical standard; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; 13494-06-9; 3,4-Dimethyl-1,2-cyclopentanedione; 3,4-Dimethylcyclopentane-1,2-dione; 3,4-Dimethyl-1,2-cyclopentadione; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; 1,2-Cyclopentanedione, 3,4-dimethyl-; UNII-50AIF51OCI; 3,4-Dimethyl 1,2-cyclopentandione; FEMA No. 3268; EINECS 236-810-8; 50AIF51OCI; AK167007; W-108276; Caramel Pentadione; 1,2-Cyclopentanedione,3,4-dimethyl-; ACMC-209bxe; SCHEMBL872975; DTXSID2051689; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CTK4B9558; FEMA 3268; KS-00000Z6E; ANW-19728; 3,4-Dimethylcyclopentane-1,2-dione.; AKOS015917414; DS-9209; FCH1117397; LS-2678; OR70301; R430; 3,4-Dimethyl-1,2-cyclopentanedione, 97%; D3782; FT-0696511; NS00012293; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; 3,4-Dimethyl-1,2-cyclopentadione, >=97%, FG; 494D069; Q27260782; 3,4-DIMETHYLCYCLOPENTANE-1,2-DIONE;3,4-Dimethylcyclopentan-1,2-dione;3,4-dimethylcyclopentane-1,2-dione;3,4-Dimethylcyclopentane-1,2-dione.;2-hydroxy-3,4-dimethylcyclopent-2-en-1-one;2-Hydroxy-3,4-dimethylcyclopent-2-en-1-one; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; 13494-07-0; 3,5-Dimethyl-1,2-cyclopentanedione; 3,5-Dimethyl-1,2-cyclopentadione; 3,5-Dimethylcyclopentane-1,2-dione; 1,2-Cyclopentanedione, 3,5-dimethyl-; W-108275; FEMA No. 3269; Caramel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; EINECS 236-811-3; caramel dione; CARAMEL COLOR A; DSSTox_CID_27660; DSSTox_RID_82483; DSSTox_GSID_47660; KSC178E0N; SCHEMBL873396; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CHEMBL3183686; DTXSID0047660; CTK0H8206; FEMA 3269; KS-00000Z6F; Tox21_302565; 3,5-dimethyl-cyclopentane-1,2-dione; AKOS015898994; FCH1117533; LS-2679; NCGC00256668-01; 8028-89-5; AS-61756; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CAS-13494-07-0; 3,5-Dimethyl-1,2-cyclopentadione, >=97%; NS00021615; 2-Hydroxy-3,5-dimethyl-2-cyclopenten-1-one, 9CI; 3,5-dimethylcyclopentane-1,2-dione;3,5-Dimethylcyclopentan-1,2-dione; 28664-35-9; 3-Hydroxy-4,5-dimethylfuran-2(5H)-one; Sotolone; 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one; sotolon; 4,5-Dimethyl-3-hydroxy-2(5H)-furanone; 2(5h)-FURANONE, 3-HYDROXY-4,5-DIMETHYL-; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; 3-Hydroxy-4,5-dimethyl-2(5H)-furanone; 2-Hydroxy-3-methyl-2-penten-4-olide; 2,3-Dimethyl-4-hydroxy-2,5-dihydrofuran-5-one; 4,5-Dimethyl-3-hydroxy-2,5-dihydro-2-furanone; FEMA No. 3634; 2-Hydroxy-3,4-dimethyl-2-buten-1,4-olide; EINECS 249-136-4; 3-Hydroxy-4,5-dimethyl-5H-furan-2-one; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; 4-hydroxy-2,3-dimethyl-2H-furan-5-one; CHEBI:67890; caramel furanone (3% in triacetin); AK109072; W-107036; Sautalone; Caramel furanone; Fenugreek Lactone; 3-Hydroxy-4,5(R)-dimethyl-2(5H)-furanone; ACMC-1CG7X; Fema 3634; DSSTox_CID_27674; DSSTox_RID_82492; DSSTox_GSID_47674; SCHEMBL246671; CHEMBL3185688; DTXSID4047674; CTK3J8290; KS-00000J8R; Tox21_302500; ANW-41986; AKOS015915483; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; DS-4143; FCH1116365; LS-2686; NCGC00256815-01; CC-17332; O980; 2,3-dimethyl-4-oxidanyl-2H-furan-5-one; 3-Hydroxy-4,5-dimethyl-Furan-2(5H)-one; CAS-28664-35-9; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; DB-003449; 3,4-Dimethyl-2-hydroxy-2-butan-1,4-olide; D1851; FT-0617204; NS00020507; Furan-2(5H)-one, 3-hydroxy-4,5-dimethyl-; 3-hydroxy-4,5-dimethyl-2,5-dihydrofuran-2-one; 664F359; A819527; C-34388; Q421173; 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, >=97%, FG; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, analytical standard; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; 13494-06-9; 3,4-Dimethyl-1,2-cyclopentanedione; 3,4-Dimethylcyclopentane-1,2-dione; 3,4-Dimethyl-1,2-cyclopentadione; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; 1,2-Cyclopentanedione, 3,4-dimethyl-; UNII-50AIF51OCI; 3,4-Dimethyl 1,2-cyclopentandione; FEMA No. 3268; EINECS 236-810-8; 50AIF51OCI; AK167007; W-108276; Caramel Pentadione; 1,2-Cyclopentanedione,3,4-dimethyl-; ACMC-209bxe; SCHEMBL872975; DTXSID2051689; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CTK4B9558; FEMA 3268; KS-00000Z6E; ANW-19728; 3,4-Dimethylcyclopentane-1,2-dione.; AKOS015917414; DS-9209; FCH1117397; LS-2678; OR70301; R430; 3,4-Dimethyl-1,2-cyclopentanedione, 97%; D3782; FT-0696511; NS00012293; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel; 3,4-Dimethyl-1,2-cyclopentadione, >=97%, FG; 494D069; Q27260782; 3,4-DIMETHYLCYCLOPENTANE-1,2-DIONE;3,4-Dimethylcyclopentan-1,2-dione;3,4-dimethylcyclopentane-1,2-dione;3,4-Dimethylcyclopentane-1,2-dione.;2-hydroxy-3,4-dimethylcyclopent-2-en-1-one;2-Hydroxy-3,4-dimethylcyclopent-2-en-1-one; CARAMEL SOLID; KATI KARAMEL; caramel solid; kat karamel

CARAMEL SOLID

Caramel Solid

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For other uses, see Caramel Solid (disambiguation).

Caramel Solid

Caramel Solid-2.jpg

A saucer of liquid Caramel Solid

Course Dessert or snack

Place of origin Unknown

Region or state Unknown

Created by Various claims

Main ingredients Sugar

Variations brittles, pralines, crème brûlée, crème Caramel Solid, and Caramel Solid apple

Cookbook: Caramel Solid

Media: Caramel Solid

Caramel Solid (/ˈkærəmɛl/ or /ˈkɑːrməl/[1][2]) is a medium to dark-orange confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.

The process of Caramel Solidization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor.

A variety of candies, desserts, toppings, and confections are made with Caramel Solid: brittles, nougats, pralines, flan, crème brûlée, crème Caramel Solid, and Caramel Solid apples. Ice creams sometimes are flavored with or contain swirls of Caramel Solid.[3]

Contents

1 Etymology

2 Caramel Solid sauce

3 Toffee

4 Salted Caramel Solid

5 Caramel Solid colouring

6 Chemistry

7 Nutritional information

8 See also

9 References

10 External links

Etymology

The English word comes from French Caramel Solid, borrowed from Spanish Caramel Solido (18th century), itself possibly from Portuguese Caramel Solid.[4] Most likely that comes from Late Latin calamellus ‘sugar cane’, a diminutive of calamus ‘reed, cane’, itself from Greek κάλαμος. Less likely, it comes from a Medieval Latin cannamella, from canna ‘cane’ + mella ‘honey’.[5] Finally, some dictionaries connect it to an Arabic kora-moħalláh ‘ball of sweet’.[6][7]

Caramel Solid sauce

Caramel Solid sauce is made by mixing Caramel Solidized sugar with cream. Depending on the intended application, additional ingredients such as butter, fruit purees, liquors, or vanilla can be used. Caramel Solid sauce is used in a variety of desserts, especially as a topping for ice cream. When it is used for crème Caramel Solid or flan, it is known as clear Caramel Solid and only contains Caramel Solidized sugar and water. Butterscotch sauce is made with brown sugar, butter, and cream. Traditionally, butterscotch is a hard candy more in line with a toffee.

Toffee

Milk Caramel Solid manufactured as square candies, either for eating or for melting down.

Toffee, sometimes called “Caramel Solid candy”, is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), glucose, butter, and vanilla (or vanilla flavoring). The sugar and glucose are heated separately to reach 130 °C (270 °F); the cream and butter are then added which cools the mixture. The mixture is then stirred and reheated until it reaches 120 °C (250 °F). Upon completion of cooking, vanilla or any additional flavorings and salt are added. Adding the vanilla or flavorings earlier would result in them burning off at the high temperatures. Adding salt earlier in the process would result in inverting the sugars as they cooked.

Alternatively, all ingredients may be cooked together. In this procedure, the mixture is not heated above the firm ball stage (120 °C [250 °F]), so that Caramel Solidization of the milk occurs. This temperature is not high enough to Caramel Solidize sugar and this type of candy is often called milk Caramel Solid or cream Caramel Solid.

Salted Caramel Solid

Salted Caramel Solid was invented in 1977 by the French pastry chef Henri Le Roux in Quiberon, Brittany, in the form of a salted butter Caramel Solid with crushed nuts (Caramel Solid au beurre salé), using Breton demi-sel butter.[8] It was named the “Best confectionery in France” (Meilleur Bonbon de France) at the Paris Salon International de la Confiserie in 1980. He registered the trademark “CBS” (Caramel Solid au beurre salé) the year after.[9]

In the late 1990s, the Parisian pastry chef Pierre Hermé introduced his salted butter and Caramel Solid macaroons and, by 2000, high-end chefs started adding a bit of salt to Caramel Solid and chocolate dishes. In 2008 it entered the mass market, when Häagen-Dazs and Starbucks started selling it.[10]

Originally used in desserts, the confection has seen wide use elsewhere, including in hot chocolate and spirits such as vodka. Its popularity may come from its effects on the reward systems of the human brain, resulting in “hedonic escalation”.[11]

Caramel Solid colouring

Main article: Caramel Solid colour

Caramel Solid colouring, a dark, bitter liquid, is the highly concentrated product of near total Caramel Solidization, used commercially as food and beverage colouring, e.g., in cola.

Chemistry

Main article: Caramel Solidization

Caramel Solidization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-molecular-weight compounds. Compounds such as difructose anhydride may be created from the monosaccharides after water loss. Fragmentation reactions result in low-molecular-weight compounds that may be volatile and may contribute to flavor. Polymerization reactions lead to larger-molecular-weight compounds that contribute to the dark-brown color.[12]

In modern recipes and in commercial production, glucose (from corn syrup or wheat) or invert sugar is added to prevent crystallization, making up 10%–50% of the sugars by mass. “Wet Caramel Solids” made by heating sucrose and water instead of sucrose alone produce their own invert sugar due to thermal reaction, but not necessarily enough to prevent crystallization in traditional recipes.[13]

Nutritional information

100 grams of commercially prepared Caramel Solid contains:[14]

Energy : 382 kcal

Carbohydrates, by difference : 77g

Of which sugars : 65.5g

Total lipids (incl. fat) : 8.1g

Saturated: 2.476g

Monunsaturated: 1.542g

Polyunsaturated: 3.478g

Cholesterol : 7 mg

Protein : 4.6g

Fiber, total dietary : 0g

See also

icon Food portal

Caramel Solid corn, popcorn coated in Caramel Solid

Confiture de lait, Caramel Solidized, sweetened milk

Dodol, a Caramel Solidized confection made with coconut milk

Dulce de leche, Caramel Solidized, sweetened milk

Caramel Solid frequently shows up in my recipes because it’s one of my favourite flavours. Although it’s not difficult to Caramel Solidize sugar, if you haven’t done it before, the process can be intimidating, and it might take a couple of tries before you’re comfortable taking it to the right degree of darkness: a deep amber liquid, on the edge of burnt, but still sweet in flavour.

When sugar is heated, it melts into liquid. As the sugar continues to cook, it begins to take on a bit of colour, or Caramel Solidize. Because cookware and heat sources don’t always distribute heat evenly, you need to stand guard during the entire process, encouraging the sugar to cook at an even rate.

The two things to watch out for when making Caramel Solid are recrystallization — what happens when sugar crystals join together in a lumpy mass — and burning the sugar. You can avoid recrystallization by making sure that the sugar is free of impurities and that the pan used to cook the Caramel Solid is clean. If you’re making a wet Caramel Solid—one that begins with sugar and water (more on that in a bit) — limiting the amount that the mixture is stirred during cooking helps guard against recrystallization.

To avoid burning the Caramel Solid, it’s just a matter of being vigilant. The melted sugar should be cooked until it’s a deep amber colour — it’s done when it starts to smoke and begins to foam just a little bit. At this point, it should be removed from the heat immediately to stop the sugar from darkening any further. Usually, a liquid is then quickly added, which also helps halt the cooking.

After making Caramel Solid, to clean the pan and dissolve any stuck-on bits, either soak it in warm water or fill the pan with water, bring it to a boil, and continue boiling until the Caramel Solid dissolves.

Wet and dry Caramel Solid

A wet Caramel Solid is made by heating sugar and water together in the pan. Since wet Caramel Solid doesn’t get too hard when cooled, I use it for sauces and to line ramekins for flan. A dry Caramel Solid is simply sugar heated without any liquid and can handle being stirred gently.

Wet Caramel Solid

When making Caramel Solid, especially wet Caramel Solid, your main nemesis will be the sugar’s natural tendency to recrystallize. The sugar crystals have jagged edges and, even after liquefying, want to regroup into a solid mass. Stirring a wet Caramel Solid encourages these crystals to hook up—and cause clumping.

One common technique for preventing recrystallization is to cook the sugar in a covered pot until the sugar is completely melted; the trapped condensation washes away crystals clinging to the side of the pot. Another is to use a clean brush dipped in water to wash down the sides, dissolving any crystals that may have formed. I don’t recommend the latter technique as I’ve lost a few bristles in the Caramel Solid — and found them later, when dessert was served. You can also add an interfering agent — a tiny amount of cream of tartar or lemon juice — near the beginning of cooking to help inhibit recrystallization.

To make a wet Caramel Solid, begin by sprinkling the sugar in an even layer in a heavy-bottomed frying pan or saucepan. Pour water over the sugar until is it completely and evenly moistened—you don’t want any dry spots. Cook the sugar and water over medium heat until the sugar dissolves. At this point, add a pinch of cream of tartar or a few drops of lemon juice, if indicated or desired. Continue cooking, watching carefully as the sugar begins to brown. If it starts to recrystallize, swirl the pan and continue to cook. Usually, the lumps will melt as the Caramel Solid continues to cook.

When the Caramel Solid has darkened to the point of being almost burnt — when it’s dark amber in colour, smoking, and beginning to gently foam — take it off the heat and stop the cooking by pouring in the liquid called for in the recipe. Then stir or whisk the Caramel Solid over low heat until it’s smooth. If the lumps persist, you can always strain them out.

Dry Caramel Solid

In some ways, making dry Caramel Solid is easier than making wet Caramel Solid, but it can be difficult to control the rate of Caramel Solidization because it happens much more quickly.

To make dry Caramel Solid, sprinkle an even layer of sugar in a heavy-bottomed frying pan or saucepan. As you heat the sugar, the edges and bottom will melt first and start browning. With a heatproof utensil, gently push the liquefied sugar toward the centre, which encourages the still-solid sugar to begin melting.

Once the sugar begins to colour, watch very closely because dry Caramel Solid cooks rapidly, so don’t take your eyes off it until it’s the proper colour. If the recipe calls for a liquid, add it now. Then stir or whisk the Caramel Solid over low heat until smooth. If there are any small bits of sugar remaining, you can strain the Caramel Solid to remove them.

Tips for Caramel Solid success

Only refined granulated sugar can be successfully Caramel Solidized; brown sugar and powdered sugar contain impurities that inhibit Caramel Solidization. Do not use raw cane sugar.

Have everything ready before you begin. Read the recipe thoroughly before you star so you’re not scrambling to figure out how much liquid to add if the recipe calls for it.

Use a heavy-bottomed pan and a heatproof utensil. Be sure both are spotless because even a tiny food particle can cause your Caramel Solid to recrystallize.

Always choose a pot or pan large enough to allow for plenty of expansion, especially if you’ll be adding cream. When liquid is added to hot Caramel Solidized sugar, the mixture sputters and bubbles up vigorously. You may wish to invert a mesh sieve over the pan and pour the liquid through it. This will disperse the liquid and partially shield you from splatters and steam.

If you’re a beginner, use the lowest heat possible. Slowing down the process makes it easier to manage.

Partially fill the sink or a large wide vessel such as a roasting pan, with ice water so that if your Caramel Solid threatens to scorch, you can immediately set the pan bottom in the ice water which will stop the cooking quickly.

Stay focused on the sugar during cooking. Just a few seconds can mean the difference between perfect and ruined. Hovering is recommended.

You can protect your hands by wearing long oven mitts. If you want to be extra cautious, keep a sizeable container of ice water handy. If you accidentally spill hot Caramel Solid on your hand, immediately plunge it into the ice water to stop the burn.

Don’t be discouraged if you burn your Caramel Solid of it becomes a mess of dry crystals. Even very experienced pastry chefs overcook Caramel Solid.

KATI KARAMEL

Gezintiye atlaArama yapmak için atla

Dier kullanmlar için bkz Kat Karamel (belirsizlii giderme).

Kat Karamel

Karamel Solid-2.jpg

Bir tabak sv Kat Karamel

Kurs Tatl veya attrmalk

Mene yeri Bilinmiyor

Bölge veya eyalet Bilinmiyor

Çeitli iddialarla oluturuldu

Ana maddeler eker

Varyasyonlar brittles, pralines, crème brûlée, crème Caramel Solid ve Caramel Solid apple

Yemek Kitab: Kat Karamel

Medya: Kat Karamel

Kat Karamel (/ ˈkærəmɛl / veya / ˈkɑːrməl / [1] [2]), çeitli ekerlerin stlmasyla yaplan orta ila koyu turuncu bir ekerleme ürünüdür. Pudinglerde ve tatllarda aroma olarak, bonbon dolgusu olarak veya dondurma ve muhallebi için üst malzeme olarak kullanlabilir.

Kat Karamellatrma ilemi, ekerin yavaça yaklak 170 ° C’ye (340 ° F) stlmasndan oluur. eker sndkça moleküller parçalanr ve karakteristik bir renk ve tada sahip bileikler halinde yeniden oluur.

Kat Karamel ile çeitli ekerler, tatllar, soslar ve ekerlemeler yaplr: çörek, nougats, pralin, börek, crème brûlée, crème Caramel Solid ve Caramel Solid elmalar. Dondurmalar bazen Kat Karamel ile tatlandrlr veya girdaplar içerir. [3]

çindekiler

1 Etimoloji

2 Kat Karamel sos

3 ekerleme

4 Tuzlu Kat Karamel

5 Kat Karamel renklendirme

6 Kimya

7 Beslenme bilgileri

8 Ayrca baknz

9 Kaynaklar

10 D balantlar

Etimoloji

ngilizce kelime Fransz Kat Karamel’ndan gelir, spanyol Karamel Solido’dan (18. yüzyl), muhtemelen Portekiz Kat Karamel’ndan ödünç alnmtr. [4] Büyük olaslkla bu, Yunan’λαμος’dan kalamus “kam, kam” n küçültülmü hali olan Geç Latin calamellus ‘eker kam’ndan gelir. Daha az olaslkla, canna ‘cane’ + mella ‘honey’den gelen bir Ortaça Latin cannamella’dan geliyor. [5] Son olarak, baz sözlükler onu Arapça bir kora-moħalláh ‘tatl topuna’ balar. [6] [7]

Kat Karamel sos

Kat Karamel sos, Kat Karamellam ekerin krema ile kartrlmasyla yaplr. Amaçlanan uygulamaya bal olarak, tereya, meyve püreleri, likörler veya vanilya gibi ek bileenler kullanlabilir. Kat Karamel sos, çeitli tatllarda, özellikle dondurmann üst malzemesi olarak kullanlr. Krem Kat Karamel veya turta için kullanldnda, effaf Kat Karamel olarak bilinir ve sadece Kat Karamellatrlm eker ve su içerir. Tereyal sos esmer eker, tereya ve krema ile yaplr. Geleneksel olarak, Butterscotch, daha çok ekerlemeyle uyumlu bir sert ekerdir.

ekerleme

Sütlü Karamelli Kat, hem yemek için hem de eritmek için kare ekerler olarak üretilmitir.

Bazen “Karamelli Kat eker” olarak adlandrlan ekerleme, süt veya krema, eker (ler), glikoz, tereya ve vanilya (veya vanilya aromas) karmnn kaynatlmasyla yaplan yumuak, youn, çineme gerektiren bir ekerdir. eker ve glikoz 130 ° C’ye (270 ° F) ulamak için ayr ayr stlr; daha sonra karm soutan krema ve tereya eklenir. Karm daha sonra kartrlr ve 120 ° C’ye (250 ° F) ulaana kadar yeniden stlr. Piirmenin tamamlanmasnn ardndan vanilya veya herhangi bir ilave tatlandrc ve tuz eklenir. Vanilya veya aromalar daha önce eklemek, yüksek scaklklarda yanmalarna neden olur. lemde daha önce tuz eklemek, ekerlerin pierken tersine dönmesine neden olur.

Alternatif olarak, tüm malzemeler birlikte piirilebilir. Bu prosedürde, karm sert bilye kademesinin (120 ° C [250 ° F]) üzerine stlmaz, böylece sütün Kat Karamellamas meydana gelir. Bu scaklk Kat Karamellatrmak için yeterince yüksek deildir ve bu tür ekerleme genellikle süt Kat Karamel veya krem Kat Karamel olarak adlandrlr.

Tuzlu Kat Karamel

Tuzlu Karamelli Kat 1977 ylnda Fransz pasta efi Henri Le Roux tarafndan Breton demi-sel tereya kullanlarak ezilmi fndk (Kat Karamel au beurre salé) ile tuzlanm tereya Kat Karamel eklinde Quiberon, Brittany’de icat edildi. [8] 1980 ylnda Paris Salon International de la Confiserie’de “Fransa’daki en iyi ekerleme” (Meilleur Bonbon de France) seçildi. Bir yl sonra “CBS” (Caramel Solid au beurre salé) ticari markasn tescil ettirdi. [9]

1990’larn sonlarnda, Parisli pasta efi Pierre Hermé tuzlu tereyan ve Karamelli Kat makaronlarn tantt ve 2000 ylnda, üst düzey efler Karamelli Kat ve çikolatal yemeklere biraz tuz eklemeye balad. 2008 ylnda Häagen-Dazs ve Starbucks onu satmaya baladnda kitlesel pazara girdi. [10]

Balangçta tatllarda kullanlan ekerleme, scak çikolata ve votka gibi alkollü içecekler de dahil olmak üzere baka yerlerde yaygn olarak kullanld. Popülerlii, insan beyninin ödül sistemleri üzerindeki etkilerinden gelebilir ve bu da “hedonik yükselme” ile sonuçlanr. [11]

Kat Karamel boyama

Ana madde: Karamel Düz renk

Koyu, ac bir sv olan Kat Karamel renklendirme, ticari olarak yiyecek ve içecek boyas olarak, örnein kolada kullanlan, neredeyse tamamen Kat Karamellamasnn yüksek konsantre ürünüdür.

Kimya

Ana madde: Kat Karamellamas

Kat Karamellamas, ekerin izomerizasyonuna ve çeitli yüksek moleküler arlkl bileiklere polimerizasyonuna ilerleyen suyun ekerden uzaklatrlmasdr. Difruktoz anhidrit gibi bileikler, su kaybndan sonra monosakkaritlerden oluturulabilir. Parçalanma reaksiyonlar, uçucu olabilen ve aromaya katkda bulunabilen düük molekül arlkl bileiklerle sonuçlanr. Polimerizasyon reaksiyonlar, koyu kahverengi renge katkda bulunan daha büyük moleküler arlkl bileiklere yol açar. [12]

Modern tariflerde ve ticari üretimde, ekerin kütlece% 10-50’sini oluturan, kristallemeyi önlemek için glikoz (msr urubu veya budaydan) veya invert eker eklenir. Tek bana sakaroz yerine sükroz ve suyun stlmasyla yaplan “Islak Kat Karamellar”, termal reaksiyon nedeniyle kendi invert ekerini üretir, ancak geleneksel tariflerde kristallemeyi önlemek için yeterli deildir. [13]

Beslenme bilgileri

100 gram ticari olarak hazrlanm Kat Karamel unlar içerir: [14]

Enerji: 382 kcal

Karbonhidratlar, farkna göre: 77g

Hangi ekerler: 65,5 g

Toplam lipitler (ya dahil): 8,1 g

Doymu: 2.476g

Tekli doymam: 1.542g

Çoklu doymam: 3.478g

Kolesterol: 7 mg

Protein: 4.6 g

Lif, toplam diyet: 0g

Ayrca baknz

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Kat Karamel msr, Kat Karamel kaplanm patlam msr

Confiture de lait, Kat Karamellatrlm, ekerli süt

Hindistan cevizi sütü ile yaplan Karamelli Katlatrlm ekerleme olan Dodol

Dulce de leche, Kat Karamellatrlm, ekerli süt

Caramel Solid, tariflerimde sk sk karmza çkyor çünkü favori tatlarmdan biri. Kat Karamellatrmak zor olmasa da, daha önce yapmadysanz, süreç göz korkutucu olabilir ve onu doru karanla götürmek için birkaç deneme yapmanz gerekebilir: derin kehribar bir sv , yann kenarnda ama tad hala tatl.

eker stldnda sv halini alr. eker pimeye devam ettikçe biraz renk almaya veya Kat Karamellamaya balar. Tencere ve s kaynaklar sy her zaman eit olarak datmadndan, tüm ilem boyunca dikkatli olmanz ve ekeri eit oranda piirmeye tevik etmeniz gerekir.

Kat Karamel yaparken dikkat edilmesi gereken iki ey yeniden kristallemedir – eker kristalleri yumrulu bir kütle halinde birletiinde olan ey – ve ekeri yakmak. ekerde yabanc maddeler olmadndan ve Kat Karamel’y piirmek için kullanlan tavann temiz olduundan emin olarak yeniden kristallemeyi önleyebilirsiniz. Islak bir Kat Karamel yapyorsanz – eker ve suyla balayan (biraz daha fazlas) – piirme srasnda kartrlacak karm miktarn snrlamak yeniden kristallemeye kar korunmaya yardmc olur.

Word of Mouth’a kaydolun: her hafta en iyi Guardian Food

Daha fazla oku

Kat Karamel’nn yaklmasn önlemek için, bu sadece dikkatli olmaktr. Erimi eker koyu kehribar rengine gelene kadar piirilmelidir – içmeye ve biraz köpürmeye baladnda yaplr. Bu noktada, ekerin daha fazla koyulamasn önlemek için derhal ocaktan alnmaldr. Genellikle daha sonra hzl bir ekilde bir sv eklenir ve bu da piirmeyi durdurmaya yardmc olur.

Karameli Kat yaptktan sonra, tavay temizlemek ve yapan parçalar çözmek için ya lk suya batrn ya da tavay suyla doldurun, kaynatn ve Kat Karamel çözülene kadar kaynatmaya devam edin.

Islak ve kuru Kat Karamel

Tavada eker ve suyun birlikte stlmasyla slak bir Karamelli Kat yaplr. Islak Kat Karamel soutulduunda çok sertlemediinden, onu soslar için ve turta için ramekinleri sralamak için kullanyorum. Kuru bir Kat Karamel, herhangi bir sv olmadan basitçe ekerle stlr ve hafifçe kartrlmaya dayanabilir.

Islak Kat Karamel

Kat Karamel, özellikle slak Kat Karamel yaparken, ana dümannz ekerin yeniden kristalleme eilimi olacaktr. eker kristallerinin sivri uçlar vardr ve svlatrldktan sonra bile kat bir kütle halinde yeniden gruplanmak isterler. Islak bir Kat Karamel’nn kartrlmas, bu kristallerin birbirine balanmasn ve topaklanmaya neden olmasn salar.

Yeniden kristallemeyi önlemek için yaygn bir teknik, ekerin tamamen eriyene kadar kapal bir kapta piirilmesidir; hapsolmu youma tencerenin yan tarafna yapan kristalleri ykar. Bir dieri, kenarlar ykamak için suya batrlm temiz bir frça kullanmak ve oluabilecek kristalleri çözmektir. Kat Karamel’nda birkaç kl kaybettiim ve daha sonra tatl servis edildiinde bulduum için ikinci teknii önermiyorum. Ayrca, yeniden kristallemeyi önlemeye yardmc olmas için piirmenin balangcna müdahale eden bir ajan (az miktarda tartar veya limon suyu) ekleyebilirsiniz.

Islak bir Kat Karamel yapmak için, ekeri ar tabanl bir tavada veya tencerede eit bir tabaka halinde serperek balayn. Tamamen ve eit ekilde nemlenene kadar ekerin üzerine su dökün – kuru lekeler olmasn istemezsiniz. eker ve suyu orta atete eker eriyene kadar piirin. Bu noktada, belirtilirse veya istenirse bir tutam tartar kremi veya birkaç damla limon suyu ekleyin. Piirmeye devam edin, eker kahverengilemeye balarken dikkatlice izleyin. Yeniden kristallemeye balarsa, tavay çevirin ve piirmeye devam edin. Kat Karamel pimeye devam ederken genellikle topaklar erir.

Kat Karamel neredeyse yanma noktasna kadar koyulatnda – koyu kehribar rengi olduunda, tütsülendiinde ve hafifçe köpürmeye baladnda – ateten aln ve tarifte belirtilen svy dökerek piirmeyi durdurun. Ardndan Kat Karamel’n pürüzsüz hale gelene kadar ksk atete kartrn veya çrpn. Topaklar devam ederse, onlar her zaman zorlayabilirsiniz.

Kuru Kat Karamel

Baz yönlerden kuru Kat Karamel yapmak, slak Kat Karamel yapmaktan daha kolaydr, ancak Kat Karamellama orann kontrol etmek çok daha hzl olduu için zor olabilir.

Kuru Kat Karamel yapmak için, ar tabanl bir tavaya veya tencereye eit bir eker tabakas serpin. ekeri strken önce kenarlar ve taban eriyecek ve kzarmaya balayacaktr. Isya dayankl bir aletle, svlatrlm ekeri yavaça merkeze doru itin, bu da hala kat ekerin erimeye balamasn tevik eder.

eker renklenmeye baladnda, çok yakndan izleyin çünkü kuru Kat Karamel hzla pier, bu yüzden uygun renk olana kadar gözlerinizi ondan ayrmayn. Tarif bir sv gerektiriyorsa, imdi ekleyin. Daha sonra Kat Karamel’n pürüzsüz olana kadar ksk atete kartrn veya çrpn. Kalan az miktarda eker varsa, Kat Karamel’n süzerek bunlar çkarabilirsiniz.

Kat Karamel baars için ipuçlar

Sadece rafine toz eker baarl bir ekilde Kat Karamellatrlabilir; esmer eker ve pudra ekeri, Kat Karamellamasn engelleyen safszlklar içerir. Ham eker kam kullanmayn.

Balamadan önce her eyi hazrlayn. Balamadan önce tarifi iyice okuyun, böylece tarif gerektiriyorsa ne kadar sv ekleyeceinizi anlamaya çalmayn.

Ar tabanl bir tava ve sya dayankl bir kap kullann. Her ikisinin de lekesiz olduundan emin olun çünkü küçük bir yiyecek parçac bile Kat Karamel’nzn yeniden kristallemesine neden olabilir.

Her zaman bol miktarda genilemeye izin verecek kadar büyük bir tencere veya tava seçin, özellikle de krema ekleyecekseniz. Scak Kat Karamellatrlm ekere sv eklendiinde, karm iddetli bir ekilde püskürür ve kabarcklar oluur. Tencerenin üzerine gözenekli bir elei ters çevirip svy içine dökmek isteyebilirsiniz. Bu, svy datacak ve sizi ksmen sçramalardan ve buhardan koruyacaktr.

Yeni balayan biriyseniz, mümkün olan en düük sy kullann. Süreci yavalatmak, yönetmeyi kolaylatrr.

Lavaboyu veya kzartma tavas gibi geni geni bir kab ksmen buzlu suyla doldurun, böylece Kat Karamel’nz yanma tehlikesiyle kar karya kalrsa, tencerenin altn hemen buzlu suya yerletirerek piirmeyi hzla durdurabilirsiniz.

Piirme srasnda ekere odaklann. Sadece birkaç saniye mükemmel ve mahvolmu arasndaki fark anlamna gelebilir. Gezinme önerilir.

Uzun frn eldiveni giyerek ellerinizi koruyabilirsiniz. Daha dikkatli olmak istiyorsanz, elinizin altnda oldukça büyük bir buzlu su kab bulundurun. Elinize yanllkla scak Kat Karamel dökerseniz yan durdurmak için hemen buzlu suya daldrn.

Kat Karamel’nz yakarsanz, kuru kristaller karmaasna dönüürseniz cesaretiniz krlmasn. Çok deneyimli pasta efleri bile Caramel Solid’i fazla piiriyor.

CARAMEL SOLID(KATI KARAMEL)

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