Science of Candy: Caramelization & Caramels | Exploratorium (2024)

FAQs

What is the science behind caramel candy? ›

The caramel color of caramels comes from a reaction between the sugar and the protein in cream. Called the Maillard reaction, it's the same chemical process that happens when you toast nuts, barbecue meats , or put on self-tanning lotion.

Whatever your choice, once a temperature of 160°C has been reached, the heat will cause the sucrose molecules to break up into fructose and glucose molecules. These will then be transformed (“by decomposition”) into aromatic molecules.

Heating up the solution forces the sucrose molecules to break up and caramelize. But when we do that, the sugar molecules really want to crystallize back into their solid form. Candy-makers use that crystallization process, and some strategic interference, to create the candies that we know and love.

Caramelization is what happens when any sugar is heated to the point that the molecules undergo chemical reactions with oxygen in the air and with each other – the molecules either break apart into smaller molecules, or combine with one another to make larger molecules.

While caramelization can be achieved by simply heating sugar, other ingredients including butter, milk, and vanilla are often added afterward to produce a thick, creamier caramel used in sauces, drizzles, candies, and classic caramel apples.

Generally, “caramel” is defined as a chewy, light-brown candy made from butter, sugar, and milk or cream. For example: I love eating caramels because they are soft and chewy. In contrast, “Carmel,” is used as a proper noun, and it is a popular beach town in California, known as Carmel-by-the-Sea.

Keep a close eye on the color of the sugar and as it approaches a reddish-brown, remove it from the heat. When making a wet caramel, water is added to help dissolve the sugar before cooking.

Once the sugar has all dissolved and turned brown, we add butter. The heat of the caramel will melt the butter and create even more wonderful flavors.

Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.

At the heart of candy-making is sugar. The type, quantity, and crystalline structure of sugar used significantly impact a candy's taste and texture. Candy-making is a temperature-sensitive process. The way sugar is heated and cooled can result in a variety of sweets, from hard candies to gooey caramels.

What are the 6 stages of candy making? ›

The technology of candy making is based on the science and art of altering sugar, the principal ingredient in candy, particularly to achieve special textural effects. Thisis accomplished primarily by controlling the state of crystallization of the sugar and the sugar– moisture ratio.

Caramels are the chewy candies you are familiar with. They're made by cooking sugar, cream, corn syrup, and butter to 245° F. Their brown color comes from a reaction between the sugar and the protein in the cream. This reaction is called the Maillard reaction, after the French scientist who discovered it.

When making caramel at your stovetop, you might assume that the granulated sugar crystals are melting into a sauce — they're not. Instead, the sugar is undergoing a complex chemical reaction in which the chemical compounds break down by heat, without the use of a protein or enzyme to speed up the process.

As you heat the ingredients in the pan, you create what is called a Maillard reaction. This chemical reaction occurs when amino acids in your proteins (butter and condensed milk) is combined with sugar and heat, resulting in a series of reactions that cause the brown color you see and the rich flavors you taste.

caramel, candy substance obtained by boiling sugar to or beyond approximately 240 °F (115 °C), at which point its mass takes on a slightly yellowish colour and pleasantly burnt smell.

Overall, the science behind the flavour of salted caramel is a complex interplay of taste buds, neurotransmitters, and aroma receptors. The combination of sweet and salty flavours creates a satisfying and delicious taste experience that has captured the hearts and taste buds of people around the world.

The sugar crystals have jagged edges and, even after liquefying, want to regroup into a solid mass. Stirring a wet caramel encourages these crystals to hook up—and cause clumping.