What are the different types of caramel candies. How is caramel made. What distinguishes caramel from other sweet confections. Which caramel treats offer unique flavor combinations.

The Art of Caramelization: Understanding Caramel’s Creation

Caramel, a beloved confection cherished worldwide, is the result of a fascinating chemical process known as caramelization. This transformation occurs when sugar is heated to temperatures between 320 and 340 degrees Fahrenheit (160-171 degrees Celsius). As the sugar molecules break down under intense heat, they form new compounds, resulting in the characteristic golden-brown hue and rich, complex flavor profile that defines caramel.

The versatility of caramel is truly remarkable. Depending on the desired consistency and application, caramel can be crafted into various forms:

• Sauces for drizzling over desserts
• Chewy candies for snacking
• Hard caramels for slow enjoyment
• Binding agents in confections like pralines and brittles

The intensity of the caramelization process also influences the final product. Light caramel, achieved through shorter heating times, boasts a delicate golden color and subtle sweetness. In contrast, dark caramel, resulting from extended heating, develops a deep amber hue and a slightly bitter undertone that complements its sweetness.

Distinguishing Caramel from Its Sweet Cousins

While caramel shares similarities with other sweet confections, it’s important to understand its unique characteristics. Caramel is often confused with butterscotch and toffee, but these treats have distinct differences:

Caramel vs. Butterscotch

Butterscotch contains a significantly higher proportion of butter compared to caramel. This elevated fat content results in a richer, more buttery flavor profile. Additionally, butterscotch typically incorporates brown sugar as its primary sweetener, whereas caramel relies on white sugar for its base.

Caramel vs. Toffee

Toffee, while similar in appearance to some forms of caramel, is made primarily with brown sugar. This key ingredient difference alters both the flavor and texture of the final product. Toffee tends to have a more pronounced molasses note and often achieves a harder, more brittle consistency than most caramel varieties.

Exploring the Delectable World of Caramel Candies

The realm of caramel candies is vast and diverse, offering a multitude of textures, flavors, and combinations to satisfy every sweet tooth. Let’s delve into ten of the most popular and enticing types of caramel confections:

1. Hard Caramels: A Long-Lasting Indulgence

Hard caramels are a classic treat that slowly melts in your mouth, releasing waves of buttery sweetness. These candies often feature a smooth, glossy exterior and can be enjoyed on their own or used as a flavor enhancer in various desserts and beverages.

Some innovative variations of hard caramels include:

• Filled hard caramels with creamy centers
• Chocolate-liquor infused varieties
• Fruit-flavored hard caramels

2. Chewy Caramels: The Perfect Balance of Texture

Chewy caramels strike an ideal balance between softness and resistance, providing a satisfying mouthfeel as you savor their rich, buttery flavor. These candies typically contain a blend of heavy cream, butter, salt, sugar, corn syrup, water, and vanilla extract. The precise ratios and cooking methods determine the final texture, ranging from soft and pliable to firmer and more toothsome.

To elevate the flavor profile of chewy caramels, consider these popular additions:

• Sea salt topping for a sweet-savory contrast
• Nuts or dried fruits for added texture and complexity
• Spices like cinnamon or cardamom for an aromatic twist

3. Caramel Cremes: A Nostalgic Treat

Caramel cremes, also known as “bulls-eyes” or “cream caramels,” are a beloved old-fashioned candy that combines two distinct textures in one bite. These confections feature a chewy caramel exterior enveloping a soft, melt-in-your-mouth cream center. The contrast between the caramel’s richness and the cream’s lightness creates a harmonious balance that has delighted generations of candy lovers.

4. Sea Salt Caramels: A Flavor Sensation

The addition of sea salt to caramel creates a flavor profile that tantalizes the taste buds by amplifying both the sweetness and the complex notes of the caramel. This combination has gained immense popularity in recent years, appearing in various forms:

• Chocolate-covered sea salt caramels
• Sea salt caramel sauces for desserts
• Artisanal caramels with specialty salts (e.g., Himalayan pink salt, smoked sea salt)

5. Caramel Sauce: Versatility in Liquid Form

Caramel sauce is a luscious, pourable form of caramel that adds decadence to a wide array of desserts and beverages. Typically made by heating sugar, water, butter, heavy cream, and vanilla to around 350 degrees Fahrenheit (177 degrees Celsius), caramel sauce can be customized with additional flavors or a pinch of salt to enhance its complexity.

Popular applications for caramel sauce include:

• Drizzling over ice cream sundaes
• Incorporating into coffee drinks
• Using as a dip for fresh fruit or baked goods
• Layering in trifles or parfaits

Caramel Creations: Beyond Basic Candies

While simple caramel candies are delightful on their own, the culinary world has embraced caramel as a versatile ingredient in more complex confections. Let’s explore some innovative caramel-based treats that combine multiple flavors and textures:

6. Pralines: A Southern Delicacy

Pralines are a beloved confection with roots in the American South, particularly New Orleans. These sweet treats combine nuts (typically pecans, almonds, or hazelnuts) with caramel to create a unique fudge-like texture. The contrasting crunch of the nuts against the smooth caramel base makes pralines an irresistible indulgence.

Variations of pralines include:

• Chocolate pralines
• Praline-filled chocolates
• Praline-flavored sauces and spreads

7. Caramel Nougats: A Textural Symphony

Caramel nougats combine multiple confectionery elements to create a truly satisfying candy experience. These treats typically feature layers of chewy nougat and silky caramel, often enrobed in rich milk chocolate. This combination of textures and flavors has led to the creation of some of the world’s most popular candy bars, including:

• SNICKERS®
• MILKY WAY®
• 3 MUSKETEERS®

8. Peanut Brittle: Caramel’s Crunchy Cousin

Peanut brittle showcases caramel in its most dramatic form – a thin, hard sheet studded with crunchy peanuts. To create this confection, candy makers pour liquefied caramel mixed with peanuts onto a flat surface, allowing it to cool and harden before breaking it into irregular pieces. The result is a satisfying crunch with every bite, as the hard caramel shatters to reveal the roasted peanuts within.

9. Turtles: A Trio of Textures

Turtles are a beloved confection that combines three distinct elements: pecans, caramel, and chocolate. Named for their resemblance to the aquatic animal, turtles offer a delightful interplay of textures and flavors:

• Crunchy pecans provide a satisfying base
• Chewy caramel adds richness and depth
• Smooth milk chocolate enrobes the entire treat

This combination of nutty, sweet, and creamy elements has made turtles a perennial favorite among candy enthusiasts.

10. Caramel Candy Corn: A Seasonal Twist

Candy corn, a traditional autumn treat, has been reimagined with a caramel twist. This variation takes the familiar tri-color candy and infuses it with rich caramel flavor. The result is a mellow cream candy that combines the nostalgic appeal of candy corn with the indulgent taste of caramel.

The Science Behind Caramel’s Irresistible Appeal

The widespread popularity of caramel can be attributed to more than just its sweet taste. Several scientific factors contribute to caramel’s appeal:

Complex Flavor Profile

The caramelization process creates hundreds of different flavor compounds, resulting in a depth of taste that goes beyond simple sweetness. These compounds contribute notes of nuttiness, fruitiness, and even slight bitterness, creating a multi-dimensional flavor experience.

Maillard Reaction

In addition to caramelization, many caramel products benefit from the Maillard reaction – a chemical process that occurs between amino acids and reducing sugars. This reaction produces a range of flavors and aromas associated with browned foods, further enhancing the complexity of caramel’s taste.

Texture and Mouthfeel

The viscosity and texture of caramel activate multiple sensory receptors in the mouth, contributing to a satisfying eating experience. Chewy caramels, in particular, engage the muscles of the jaw, prolonging the enjoyment of the candy.

Caramel in Global Cuisine: Beyond Candies

While caramel is often associated with confectionery, its applications extend far beyond sweet treats. Many cultures around the world incorporate caramel into savory dishes and beverages:

Caramel in Asian Cuisine

In Vietnamese and some Chinese dishes, caramel sauce (often referred to as “caramel sauce” or “nước màu”) is used as a flavor enhancer and coloring agent in savory meat dishes. The slightly bitter notes of dark caramel complement the richness of braised pork or chicken, creating a complex flavor profile.

Caramel in Latin American Cuisine

Dulce de leche, a milk-based caramel popular in many Latin American countries, is used in a variety of desserts and as a spread. In Argentina and Uruguay, it’s a national favorite, while in Mexico, a similar product called cajeta is made from goat’s milk.

Caramel in European Cuisine

French cuisine utilizes caramel in both sweet and savory applications. Classic desserts like crème caramel and tarte Tatin showcase caramel’s versatility, while savory dishes may incorporate caramelized onions or sugar for depth of flavor.

The Future of Caramel: Innovations and Trends

As culinary arts continue to evolve, so too does the world of caramel. Several emerging trends are shaping the future of this beloved confection:

Artisanal and Small-Batch Production

Craft caramel makers are experimenting with unique flavor combinations and high-quality ingredients, creating premium products that appeal to discerning consumers. These artisanal caramels often feature:

• Single-origin sugars
• Organic dairy products
• Exotic spices and flavors
• Locally-sourced ingredients

Health-Conscious Alternatives

To cater to health-conscious consumers, confectioners are developing caramel products with alternative sweeteners and functional ingredients:

• Sugar-free caramels sweetened with natural sugar alternatives
• Caramels enriched with protein or fiber
• Vegan caramels made with plant-based milk alternatives

Fusion Flavors

The global palate continues to expand, leading to innovative caramel flavor combinations that draw inspiration from diverse culinary traditions:

• Matcha green tea caramels
• Chai-spiced caramel sauce
• Miso caramel
• Caramels infused with spirits or craft beers

As we’ve explored the rich world of caramel, from its basic chemistry to its diverse applications in confectionery and beyond, it’s clear that this versatile treat continues to captivate taste buds around the globe. Whether enjoyed in its purest form as a simple candy or incorporated into complex culinary creations, caramel’s enduring appeal lies in its ability to offer both comforting familiarity and exciting innovation. As food science and culinary arts continue to advance, we can look forward to even more delightful caramel experiences in the future.

10 Types of Caramel Candies

Caramel is a type of candy created when sugar is heated to approximately 320 to 340 degrees Fahrenheit. As the sugar heats up, the molecules start to break down and form different compounds, a process known as caramelization. The resulting mixture features a rich flavor and golden brown color. The rich and delicious flavor of caramel adds silky smooth sweetness to dozens of our favorite treats. It’s a classic dessert that has countless applications.

What Is Caramel and What Isn’t?

Caramel can be mixed with cream and other ingredients to turn it into different consistencies, such as caramel sauce or chewy caramel candies. It can also be heated more or less, depending on the color and flavor you’re looking for. Light caramel has a light golden brown hue, while dark caramel features a dark amber color with a slightly more bitter taste than light caramel.

Various candies, confections, desserts, and beverages are made with caramel. Desserts such as flan and creme brûlée even contain a topping of caramel. It also acts as a binding agent in candies such as pralines and peanut brittle. Surprisingly, toffee and butterscotch are considered different types of candy altogether. Butterscotch contains too high of a percentage of butter, while toffee is made with brown sugar.

If you want to indulge in a delicious caramel treat, consider our Salted Caramel Cheesecake Platter made with TWIX® Cookie Bars. It comes with a variety of caramel treats, including caramel-covered cheesecakes topped with TWIX® Cookie Bars, strawberries topped with TWIX® Cookie Bar crumbles and white chocolate, apple wedges covered in TWIX® Cookie Bars, and banana bites covered in TWIX® Cookie Bars. Or, check out our Sea Salt Caramels, featuring a variety of milk and dark chocolate sea salt caramels topped with chardonnay and Mediterranean sea salt.

Top 10 Types of Caramel Candies

You’ll find hundreds of confections that feature this versatile candy. Here are just ten of the most delicious types of caramel candies:

1. Hard Caramels

Image by Paul Hurst, CC BY-SA 2.5, via Wikimedia Commons

Hard caramels melt smoothly in your mouth, leaving a buttery sweet taste that will satisfy your cravings. Some other types of hard caramels contain other sweet treats in the middle, such as creamy caramel, chocolate liquor, and so much more.

2. Chewy Caramels

Sweet, chewy, and delicious, chewy caramel candies feature a rich and buttery taste. Typically made with heavy cream, butter, salt, sugar, corn syrup, water, and vanilla extract, you can also top them with sea salt for extra indulgence.

3. Caramel Creme

Screenshot via goetzecandy.com

An old-fashioned classic, caramel cremes feature a decadent chewy caramel with a soft, melt-in-your-mouth cream in the center. Chewy but not sticky, the cream at the center of these caramels adds an extra touch of sweetness that makes them irresistible.

4. Sea Salt Caramels

The combination of sea salt and caramel intensifies the flavor of caramel, bringing out the contrasting tastes of sweet and salty. Some sea salt caramels also include a layer of milk or dark chocolate for extra decadence.

5. Caramel Sauce

Perfect for drizzling on ice cream or cakes, caramel sauce combines sugar, water, butter, heavy cream, and vanilla, all heated to about 350 degrees Fahrenheit. You can even add a pinch of salt for an extra layer of flavor.

6. Pralines

A southern staple, pralines combine nuts (usually pecans, almonds, or hazelnuts) and caramel for the perfect sweet treat. They feature an unmistakable, fudge-like texture that contrasts nicely with the crunchiness of the nuts.

7. Caramel Nougats

Caramel nougats combine silky smooth caramel, chewy nougat, and rich milk chocolate for the ideal decadent treat. These delightful treats come in all shapes and sizes and include some of the most well-known candies of today, including SNICKERS®, MILKY WAY®, and many more.

8. Peanut Brittle

Peanut brittle combines crunchy peanuts with a thin, hard, smooth caramel layer. Typically, candy makers pour the liquefied candy onto a cookie sheet in a thin layer and then break it up into pieces once cooled.

9. Turtles

Made with pecans and caramel dipped in chocolate, turtles get their name from their shape, which resembles the aquatic animal. The perfect decadent treat, they perfectly combine crunchy pecans, chewy caramel, and creamy milk chocolate.

10. Caramel Candy Corn

Screenshot via Amazon.com

Caramel candy corn takes regular candy corn up a notch with a rich caramel flavor. Considered a mellow cream made from corn syrup and sugar, candy corn combines perfectly with the buttery caramel.

Caramel adds an unmistakable rich, smooth, sweet flavor to any confection. Try one of these delicious treats today if you’re craving some of that quintessential caramel taste.

Difference Between Caramel, Butterscotch, and Toffee

Toffee, caramel, and butterscotch are three classic desserts. From butterscotch sundaes to decadent English toffee, each features an irresistible combination of sugar and butter. Whether you operate an ice cream shop, bakery, candy store, or catering company, it’s important to understand the difference between butterscotch, toffee, and caramel. Keep reading below to learn more about each type and how to make them.

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Click below to read our different topics we cover:

• Toffee vs Caramel vs Butterscotch
• Sugar Temperatures Chart
• How to Make Caramel
• How to Make Butterscotch
• How to Make Toffee
• Tips for Candy Making

Toffee vs Caramel vs Butterscotch

Read below to understand their unique differences:

What Is Butterscotch?

Butterscotch is butter and brown sugar that has been slowly heated together to create a soft-crack candy. Just like caramel, the brown sugar molecules break down and, thanks to the addition of molasses in the sugar, caramelize into a richer, deeper flavor than classic caramel.

To create a sauce, topping, or candy, additional ingredients like vanilla, salt, and cream can be added once caramelization has occurred.

What Is Caramel?

Caramel is white granulated sugar that’s been heated slowly to 340 degrees Fahrenheit. This gradual heating process breaks down the sugar’s molecules and creates a deep golden brown color and rich flavor.

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.

When creating caramel, there are typically two different versions: wet caramel and dry caramel. Wet caramel refers to caramel that has been made by adding water to the sugar during the heating process. Adding water can help to distribute heat evenly across the mixture to prevent burning and crystallization. Dry caramel simply refers to sugar caramelized without water added.

Butterscotch vs Caramel

The difference between butterscotch and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas butterscotch is made with brown sugar and cooked to 289 degrees Fahrenheit. Both are often enhanced with additional ingredients to alter the texture, taste, or consistency depending on their intended purpose or the recipe used to make them.

What Is Toffee?

Toffee is butterscotch that has been cooked for a longer period of time. Toffee begins as a base of butter and brown sugar that is gradually cooked to the hard-crack sugar stage between 295 and 309 degrees Fahrenheit.

Toffee vs Butterscotch

While butterscotch is cooked to a soft-crack stage, toffee is produced by allowing that same butter and brown sugar mixture to reach the hard-crack stage. Butterscotch tends to be chewy and pliable; toffee is brittle and more breakable.

Toffee vs Caramel

The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 – 309 degrees Fahrenheit.

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Sugar Stages Temperature Comparison

When sugar is boiled, the concentration of sugar molecules increases as water is evaporated. The longer sugar cooks, the higher the sugar concentration becomes. This sugar concentrate is what creates the varying stages of sugar.

The comparison list below outlines the most common sugar temperature stages needed to achieve each stage.

Thread

• Example of Candy: Syrup
• Temperature (in Degrees Fahrenheit): 230 to 234
• Percentage of Sugar Concentrate: 80%

Soft Ball

• Example of Candy: Fudge
• Temperature (in Degrees Fahrenheit): 234 to 241
• Percentage of Sugar Concentrate: 85%

Firm Ball

• Example of Candy: Soft Caramel
• Temperature (in Degrees Fahrenheit): 244 to 248
• Percentage of Sugar Concentrate: 87%

Hard Ball

• Example of Candy: Gummies
• Temperature (in Degrees Fahrenheit): 250 to 266
• Percentage of Sugar Concentrate: 92%

Soft Crack

• Example of Candy: Butterscotch
• Temperature (in Degrees Fahrenheit): 270 to 289
• Percentage of Sugar Concentrate: 95%

Hard Crack

• Example of Candy: Toffee
• Temperature (in Degrees Fahrenheit): 295 to 309
• Percentage of Sugar Concentrate: 99%

Light Brown

• Example of Candy: Flan or caramel cages for decorating
• Temperature (in Degrees Fahrenheit): 320
• Percentage of Sugar Concentrate: 100%

Brown Liquid

• Example of Candy: Caramel
• Temperature (in Degrees Fahrenheit): 340
• Percentage of Sugar Concentrate: 100%

Burnt

• Example of Candy: N/A
• Temperature (in Degrees Fahrenheit): 351
• Percentage of Sugar Concentrate: 100%

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How to Make Caramel

The trick to making caramel is to constantly stir the sugar while slowly and gradually heating the mixture. This keeps sugar crystals from burning instead of caramelizing.

There are many different varieties of caramel, but this recipe can be used to create a caramel sauce or drizzle that’s perfect for topping sundaes, cakes, and other desserts.

Caramel Recipe

Cook Time: 30 minutes

Cool Time: 10 minutes

Total Time: 40 minutes

Caramel Ingredients:

• 3 cups white sugar
• 6 Tablespoons unsalted butter
• 1 1/2 cups heavy cream
• Pinch of salt, or 2 teaspoons of salt to make salted caramel

Caramel Directions:

1. Place sugar into a pan on medium heat.
2. Watch the sugar on edges of pot begin to turn to liquid.
3. Using a heat-resistant spatula or spoon, stir sugar every few seconds. Be sure to scrape the bottom of the pot for any bits that may start to stick.
4. Continue to stir as sugar clumps together in large lumps and begins transitioning into a golden-colored liquid.
5. Stir constantly until the clumps are gone and the sugar is now completely liquid.
6. Turn the heat off as you carefully add in the butter. Use a spoon or spatula if possible, as the butter will cause the caramel to bubble up when added.
7. Stir in butter for two minutes.
8. While stirring, carefully pour the cream into the mixture. Once fully combined, remove the pot from the stovetop and allow to cool.
9. Serve immediately or store in jars and refrigerate for future use.

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How to Make Butterscotch

Butterscotch’s main ingredients include butter and brown sugar, but the addition of some heavy cream and vanilla extract makes it perfect for topping sundaes and other sweet treats in your kitchen.

Butterscotch Recipe

Cook Time: 35 minutes

Cool Time: 10 minutes

Total Time: 45 minutes

Butterscotch Ingredients:

• 6 Tablespoons unsalted butter
• 2 cups dark brown sugar
• 1 1/2 cups heavy whipping cream
• 1 Tablespoons vanilla extract
• Pinch of sea salt

Butterscotch Directions:

1. Using a heavy-bottomed pot, melt butter over medium heat.
2. Once butter has melted completely, add brown sugar and stir until sugar is completely coated.
3. Watch mixture closely and stir occasionally for three to five minutes. Be sure to scrape the bottom and corners of the pot to prevent clumps from burning. The mixture should turn from grainy and lumpy to smooth and bubbly.
4. Using a whisk or rubber spatula, carefully pour in the heavy cream, lower the heat, and stir until cream has been completely mixed in.
5. Turn the heat back up to medium and continue to stir occasionally until the desired color and a thick, smooth consistency are reached, about 10 minutes.
6. Remove from heat and allow mixture to cool slightly.
7. Stir in vanilla extract and sea salt. If the butterscotch is cool enough, taste as you go, and add more vanilla and salt if needed.
8. Serve immediately or store in refrigerator for later use.

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How to Make Toffee

To make toffee, follow the directions above to make butterscotch. In addition, you’ll want to use a candy thermometer to track when your butterscotch-to-toffee reaches the hard crack stage, which is around 300 degrees Fahrenheit.

Toffee is often combined with nuts such as almonds and semi-sweet chocolate to create classic English toffee. This is done by spreading the hot toffee out flat over a sheet pan and topping it with semi-sweet chocolate chips. Allow the chips to melt for about 30 seconds and carefully use the back of a spoon to spread the chocolate over the entire top of the toffee. Top with chopped or slivered almonds. Allow the English toffee to cool for about 3 hours before breaking it into small pieces.

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Tips for Making Caramel, Butterscotch, and Toffee

While the three may differ in taste and texture, the methods used to cook them are similar. To produce decadent-tasting sugars, be sure to keep the following tips in mind:

• Never step away from the sugar when it’s cooking. It only takes a few seconds of neglect for sugar to burn.
• Do not try to touch or taste the sugar while it’s cooking, it will be extremely hot and sticky.
• Cook your mixture in a larger pot than you think is necessary because the sugar can produce large bubbles as it turns into a liquid or additional ingredients are added.
• Opt for a stainless steel pot to best handle the high temperatures. Some non-stick coatings may be affected by the hot sugars.
• When making caramel, wait to add ingredients such as cream and butter until after the caramelization process has occurred.
• Squeezing a small amount of lemon juice into your sugar while it’s cooking can help prevent crystallization.
• Keep ice water on hand in case you accidentally come into contact with the hot sugar.

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While some may think caramel, butterscotch, and toffee taste the same, any candy connoisseur knows each of these delectable sweets has its own unique flavor, texture, and consistency. And now that you know the difference, you can confidently create and serve customers the best sugar candy in your candy store.

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Rachel Jenkins

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types, composition, calorie content, benefits and harms for the body – JSC RAKHAT

CONTENT

• Types of caramel
• Composition
• Calorie content
• Benefit and the harm of caramel

Caramel is one of the most popular and affordable sweets. For the first time, such a delicious dessert became known in ancient Egypt and ancient China. Its feature was the possibility of preservation for a long time. Thanks to this, candies traveled to different countries following the trade caravans. Nowadays, children and adults are not averse to enjoying a delicious candy of a certain taste or with an unusual filling. In this material, we will dwell in detail on the features of the production of caramel, their varieties, composition, calorie content, benefits and harms. After reading the article to the end, you will learn a lot of useful information.

Types of caramel

Almost everyone mentally returns to a carefree childhood in colorful wrapping. There is nothing more pleasant than throwing a lollipop on the cheek, enjoying the pleasant taste of sweetness. In terms of variety, they are very different. In the middle of the 20th century, lollipops began to appear everywhere in shops, parks and fairs. One of the most famous of these candies is Chupa Chups. But caramel is in the greatest demand in Kazakhstan. Modern technological lines and recipes make it possible to produce lollipops and caramels of various shapes, flavors, and fillings. The assortment of the Rakhat factory includes a wide variety of caramel:

• glazed;
• candy;
• with fruit filling;
• with fondant fillings;
• oversalted with various fillings;
• with liqueur fillings;
• with milk fillings;
• with whipped fillings.

Composition

The composition of caramel depends on their taste and filling. In 100 g of the product, about 97 g are carbohydrates (the main part is sugar derivatives), fats are about 0.1 g, and there are practically no proteins. Fruity taste – nothing more than components based on fruit juices and syrups. The composition may contain a small amount of water. There are also flavor enhancers, preservatives (responsible for long-term preservation), fillers and thickeners.

Calories

On average, the calorie content of caramel is 350-390 kcal. That is why athletes always have several caramels with them, as well as people prone to nervous irritations and panic attacks. The sugar and energy dose is so high that candy helps nicotine addicts with the desire to smoke.

Benefits and harms of caramel

Caramel and lollipops are popular and convenient to take with you. They can quickly compensate for the fall in blood sugar. Everyone in this way can be temporarily distracted from the obsessive feeling of hunger. Some people use lozenges as an effective way to fight extra pounds. However, not all caramel is suitable for this purpose. It is important to pay attention to calories and not overdo it. It is necessary to select special sweets with a low content of sugar and additives.

The health benefits of caramel have been studied and proven. For people who are prone to motion sickness and motion sickness, sucking on a lollipop is an effective way to calm the body and tone up. Resorption of just one caramel can instantly improve mood – due to the simple sugars present in the composition, which contribute to the rapid release of serotonin into the blood. A small caramel candy is a source of energy. Just imagine: the calorie content and sugar content of a medium-sized caramel is enough to overcome a distance of 4-5 km by running. Some use lozenges to improve microflora and eliminate bad breath.

Caramel candy can be harmful if consumed in excess. The main negative impact of such sweetness, containing a large dose of sugar, has on the teeth. For this reason, young children with their fragile tooth enamel are not recommended to give a lot of lollipops. The same rule applies to older people. In addition to the oral cavity, sugar can negatively affect the body’s metabolism. Metabolic disorders can cause the gastrointestinal tract to malfunction, and certain flavorings/fillings can cause itching and an allergic reaction. Over time, or even immediately, skin and hair problems may appear. Do not lean on lollipops for people prone to obesity. The greatest danger from the abundant use of sweets is diabetes mellitus. Therefore, sweet tooth should periodically take a blood test.

If the caramel is absorbed in moderation, there will be no harm. You can prepare such delicacies on your own, but the easiest way is to buy by weight or in a package of caramel of your favorite taste. On our website you will find detailed information about Rakhat factory sweets. If you have any questions, please contact our managers.

SEE ALSO:

• Candy caramel: composition and calorie content, benefits and harms
• Interesting facts about caramel that you didn’t even know

types and applications

12/11/2018

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Someone is ready to just eat caramel with a spoon from a jar

It is hard to imagine that ten centuries ago there were no desserts that each of us has been familiar with since childhood. Only natural sweets, such as honey, were available to people. But it was not so easy to get it, since the domestication of bees did not happen immediately, and the extraction of wild honey was a difficult craft. Therefore, many peoples were looking for alternative options. In our article we will talk about caramel. One of the first to learn how to extract something like caramel in ancient India were representatives of the lower caste – the untouchables (dalits). It was obtained by roasting sugarcane stalks over a fire.

Researchers note that in Ancient Greece and Ancient Rome, barley sugar was extracted from barley groats. Caramel was then made from this sugar and water. There were similar delicacies in China, but in Asia, the received sweets were still rolled in fried sesame seeds.

An analogue of modern cane sugar was made in the Middle Ages. The process was not the easiest, so sugar cost a lot of money and was available only to the elite of that time. For the Middle Ages, it was a common situation when a person lived life without ever tasting anything sweet. To modern children, this can be told like a horror movie before bedtime.

The name caramel comes from the Latin word cannamella, which means “sugar cane”. The fact is that from about the 14th century, sugar from cane began to be used to create caramel. The technology is simple – in huge copper boilers, actively stirring, they heated water and sugar. When the mixture reached the desired temperature, it was poured into special molds, and then cut into pieces.

Modern molds for caramel lozenges

Where caramel is used

• Culinary purposes . Today this is the main application. Caramel itself is a great sweetness, but desserts are also decorated with it. For example, with the help of caramel, French confectioners created the Croquembush cake. Caramel is poured over pastries and toasts, pancakes and biscuits, added to tea or coffee.
• Medical purposes . At the end of the 19th century, the daughter of Lucy fell ill with the German pharmacist Karl Soldan. The child flatly refused to drink bitter mixtures and herbal infusions. The doctor had to go for a trick – add extracts from medicinal herbs to the boiling caramel syrup. Thanks to the healing sweets, Lucy got better. Shortly thereafter, Dr.C.Soldan’s lollipops became known throughout Germany.
• Candies on a stick . In many countries, they tried to sculpt unusual figures from warm, not yet frozen caramel. For example, lollipops in the form of a cockerel on a stick were a common delicacy at Russian fairs. In China, dragon figurines are similarly molded. Well, the most famous lollipops were invented by Spaniard Enrique Bernat, the creator of lollipops.
• Food supplement . Sweetness is used not only as an additive for confectionery, but also in the creation of carbonated drinks.

Caramel can be poured over pastries, and also eaten as an independent dessert

Types of caramel

According to domestic food standards, caramel is divided into candy and stuffed.