Caramel & Caramelization

Caramelization

The browning of sugar when heated beyond about 160°C (320°F), as it breaks down into hundreds of new compounds with nutty, buttery, slightly bitter flavours and amber colour. Different from the Maillard reaction, which needs protein.

Example: caramel sauce, crème caramel, crème brûlée tops, caramelised onions, tarte Tatin.

Chef’s tip: take caramel off the heat a shade before you want it — residual heat keeps darkening it.

Surface Caramelization

The browning of sugars on a food’s surface, giving sweet, nutty, slightly bitter flavours — separate from the Maillard reaction, which needs protein.

Example: caramelised onions, glazed carrots, the top of a crème brûlée, roasted squash.