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Caramelization is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C 24 H 36 O 18), caramelens (C 36 H 50 O 25), and caramelins (C 125 H 188 O 80).
Cook, stirring occasionally, until foam subsides and butter begins to turn a deep caramel color, 8 to 10 minutes; remove from heat. Stir in pine nuts and basil. Pour butter mixture over gnudi.
Use it to upgrade your pasta, vegetables, cookies—and so much more.
Caramel apples were always a favorite of mine growing up. I couldn't wait for Halloween, when fairs and festivals dolled them out on sticks, perfectly coated in the sticky sugar and roasted peanuts.
Caramel sauce is used in a range of desserts, especially as a topping for ice cream. When it is used for crème caramel or flan, it is known as clear caramel and only contains caramelized 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.
Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes). The term "butterscotch" is also often used more specifically for the flavour of brown sugar and butter together, even if the actual confection butterscotch is not involved, such as in butterscotch pudding (a type of custard).
To create brown sugar, you simply add molasses back to white sugar to lend a caramel-like flavor, adds Noe Plata, pastry chef and manager of My Sugar Pie in Zionsville, Indiana. “You can get ...
Bananas Foster is an American dessert that originated in New Orleans made with cooked bananas served in a butter, brown sugar and rum sauce. The caramelized liquor-based sauce is often prepared via flambé. This dessert can be served with vanilla ice cream or as a crêpe filling, but it may also be eaten on its own. [3]