Caramelising sugar

In short: To caramelise, sugar is heated above about 160 °C until it melts, browns and tastes nutty and bittersweet. The sugar breaks down into new flavour compounds.

In more detail: Unlike the Maillard reaction, caramel needs no amino acids, only sugar and heat (maillard-reaktion).

In detail

• Dry or wet: In dry caramel sugar melts in the pan; in the wet method it is dissolved in water and boiled down.
• Do not stir: With wet caramel only swirl, otherwise it crystallises.
• Caution: Caramel above 160 °C is very hot and causes severe burns. Never touch with wet hands.
• Deglazing: Carefully add cream or water; it splatters strongly.
• Use: Sauce, crème brûlée, pudding, sweets, roast flavour for drinks (verbrennung-und-feuer).