Preparation


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    Caramalise

    Caramel is a beige to dark-brown confection made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream and custard. It is also used in brownies. The process of caramelization 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, confections, and desserts are made with caramel: caramel apples, pralines, nougats, brittles, creme caramel,