per 100 grams
Carbohydrates 77 g
Proteins 4.6 g
Fats 8.1 g
Water 8.5 g
Sugar 65.5 grams
Fiber 0 ug
Ash 1.8 grams


382 Calories per 100g

A caramel can be used to bring out a wonderful flavor to many desserts, drinks and other confectioneries. It is the perfect ingredient for elevating sweet treats to something extraordinary, and yet it remains something of a mystery to many. In this blog, we will discuss what a caramel is, its uses in the modern kitchen and beyond, and how you can make it from scratch.

So, what is a caramel? In a nutshell, a caramel is a form of sugar which has been heated until it reaches a temperature of about 320 degrees Fahrenheit (160 Celsius). At this temperature, the sugar begins to take on a rich, golden color, and a pleasant sweet flavor. The longer that the sugar is heated the darker it will become, until it reaches its darkest state, known as "burnt" caramel.

Caramel can be used in both savory and sweet recipes. A popular use of caramel is as an ice cream topping, because its flavor pairs perfectly with the cold treat. It can also be used to add a touch of sweetness to coffee or tea, as well as making a delicious creamy sauce for a dish such as grilled chicken or fish. Caramel is also often used to make candies and sweets such as toffee and granny smith apples, as well as cakes, puddings and flans.

The history of this unique ingredient dates back centuries. Initially, caramels were used for medicinal purposes, with some cultures claiming it had healing properties. They believed it could cure anything from digestive problems to cancer. Eventually, the idea spread andcaramel slowly moved away from the realm of medicine and into the realm of confectionery.

In eighteenth century France, caramel was used as a coating on cakes and other baked goods. Later, around the same time, caramels moved from France to America. During the early twentieth century, caramels experienced a surge in popularity when they became a popular addition to chocolate bars and other sugary treats.

Caramel is created through the process of "caramelization." This is when sugar is heated until it begins to turn brown. When the right temperature has been reached, the sugar will begin to caramelize, creating the classic golden color for which it is famous. To further enhance the flavor, butter and cream are often added to caramel before it is poured into a tray.

Making caramel from scratch is actually quite simple. All you need are the following ingredients: sugar, butter, heavy cream, corn syrup, and a pinch of salt. The first step is to heat the sugar and butter until they are melted together. Then, the heavy cream and corn syrup should be added and stirred until a creamy texture is achieved. Lastly, the pinch of salt should be added to bring out the flavor of the caramel.

Caramel is a delightful ingredient and can be used to highlight the flavor of many desserts and sweet treats. Its long history intertwines with the making of delicious foods, making it a staple in virtually all types of cuisine – in both savory and sweet recipes. Its creamy texture and delightful flavor make it a truly memorable addition to any kitchen. Even better, making it from scratch is quite simple, so why not give it a try and experience the deliciousness of caramel for yourself?