Caramelization is the series of chemical reactions that occur when sugars are heated, producing new flavour compounds, aromas and brown pigments. It creates the characteristic toasted, nutty, buttery, fruity or bitter notes found in caramel, toffee and many cooked foods. Caramelization is different from the Maillard reaction, which involves reactions between reducing sugars and amino compounds such as proteins.
When sugar is heated, it melts, breaks down and forms a range of new compounds. The exact reactions and resulting flavour depend on the type of sugar, temperature, moisture, acidity and cooking time. Sucrose begins to caramelize at roughly 160°C, but this is not a universal threshold for every sugar or food preparation.
Caramelization involves the thermal breakdown of sugars. The Maillard reaction involves reducing sugars reacting with amino compounds and is responsible for browning in seared meat, toasted bread and many baked foods. Both can occur at the same time in a food.
Use even heat, choose a suitable pan and monitor colour and aroma closely. Caramel can darken rapidly near the end of cooking, and residual heat may continue to deepen its colour after the pan is removed from the burner. Excessive heating creates bitter, burnt flavours.
Chef’s tip: remove caramel from the heat just before it reaches the final colour you want, allowing for carryover heat. When adding cream or butter, use caution because the mixture can bubble and release hot steam.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
