I saw in my friends science book about chemical changes that all u need to do to make carmel is heat up sugar?

Question

I saw in my friends science book about chemical changes that all u need to do to make carmel is heat up sugar?

Answer 1

Technically yes, but it's a little more complicated than that. By just heating sugar, you'll get a certain kind of caramel. It will tend to harden quickly and be brittle. Adding butter or milk changes the consistency of the caramel, makes it softer, and if you add enough it may stay liquid. It all depends what you're trying to do. And FYI, sugar gets incredibly, intensely hot when you melt it. Keep all plastic away from it.

Answer 2

This is true.  You'll want to thin out the heated sugar with cream (preferably) or water.  You'll also want to watch your temperature carefully as the heated sugar can go from sweet smelling liquidy caramel to hard as a rock burnt sugar in no time.  Burnt sugar is no fun to clean off a pan.

Answer 3

It's true.  Heating sugar until it browns makes caramel, but in cooking terms, its a little more involved.  If you don't want crystals to form (which will ruin the batch) you need to run a brush dipped in water around the pan for most of the process.  And if you want a milky looking caramel sauce, you add cream to the sugar after it's browned. SERIOUSLY if you try this, you need a big pan because it bubbles alot, and sugar burns leave scars.    It's like lava, I swear.  So be careful if you try this.  Other than the risk of serious burns, its a great sauce. :)

Answer 4

Just add butter and cook it till its brown, but don't over cook, and you got carmel

Answer 5

You are partly right. But it is not simply heating sugar alone. It requires more additives.Given below is a recipe for Creamy Caramels candy.

These smooth candies are what most people think of when they hear the word "caramel"; Rich with cream, they are great as-is, or even better when dipped in chocolate.

Ingredients:

1/2 cup cream

1/4 tsp vanilla extract

6 tbsp butter, cut into small pieces

1-1/3 cups light brown sugar

Preparation:

1. Prepare a small (6x6 inch) square pan by spraying it with nonstick cooking spray.

2. Combine the sugar, cream, butter, vanilla, and 1 TB water in a medium heavy-bottomed saucepan. Stir with a spoon over medium heat until the sugar dissolves and the butter is melted.

3. Bring to boil and cover for 3 minutes.

4. Uncover, but do not stir! Continue boiling until a candy thermometer reads 250 degrees.

5. Pour the caramel into the prepared pan and let it cool down.

6. When it is still slightly wet, score the top into squares, and then leave to harden completely.

7. Once firm, cut into pieces and wrap individually in waxed paper or cling wrap. Candies can be store in an airtight container at room temperature (not refrigerated) for up to one week.