Caramelized sugar is sugar that has been heated and transformed into a brown liquid with a distinct nutty flavor. It's the final stage of cooking sugar, achieved by heating it until its molecules break down and recombine, forming new compounds that contribute to its color and flavor.
Here's a more detailed breakdown:
- The Process: Caramelization begins when sugar is heated to a high temperature. Often, a small amount of water is added to the sugar at the start to help it melt evenly.
- The Transformation: As the sugar cooks, it goes through several stages. First, the water evaporates. Then, as the temperature rises further, the sugar molecules (primarily sucrose) begin to break down in a process called pyrolysis.
- Flavor and Color Development: The breakdown of sucrose produces a complex mixture of hundreds of different chemical compounds, including diacetyl (which contributes a buttery flavor), furans, and aldehydes. These compounds are responsible for the characteristic caramel flavor and the rich brown color. The longer the sugar is cooked, the darker the color and the more intense the flavor become. However, if cooked for too long, it can burn and become bitter.
In short, caramelized sugar is the product of a chemical transformation that occurs when sugar is heated, resulting in a flavorful, brown substance used in many culinary applications.
