Caramel / Dulce De Leche Dishes - Page 3

Caramel (/ˈkærəmɛl/ or /ˈkɑːrməl/) is a medium/dark-orange confectionery product made by heating a variety of sugars. It can be used as a flavoring in desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization is heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a signature color and flavor. Dulce de Leche is different but items containing it are included here because of the flavor's booming popularity. Dulce de leche (Spanish: [ˈdulse ðe ˈletʃe/ˈdulθe ðe ˈletʃe]) a.k.a. caramelized milk or milk jam, is a confection from Latin America made by slowly heating sugar and milk over several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods. How many of these dishes have you tried???

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