Caramelisation — the thermal degradation of sugars to produce hundreds of aromatic compounds including furans, pyranones, aldehydes, and ketones — differs from the Maillard reaction in that it requires no amino acid. It is pure sugar chemistry. The different sugars caramelise at different temperatures: fructose at 110°C; glucose at 160°C; sucrose at 160–180°C.
- **Dry caramel vs wet caramel:** - Dry: sugar alone in a pan — higher risk of crystallisation; faster; more direct control over colour. - Wet (with water): dissolves the sugar before heating, reducing crystallisation risk but requiring more time for the water to evaporate before caramelisation begins. - **The colour/flavour spectrum:** - Light amber (170°C): mild, sweet, slightly nutty - Dark amber (180°C): complex, bitter notes developing - Deep amber/dark brown (190°C): intense bitterness balanced by depth — crème brûlée target - Black (220°C+): pure bitter, carbon compounds — burnt - **The acid catalyst:** A drop of lemon juice added to wet caramel prevents crystallisation — the acid partially inverts sucrose into glucose and fructose, which do not co-crystallise with sucrose. - **Temperature monitoring:** A sugar thermometer is required for precision. The eye-colour method has a 10°C margin of error.
Modernist Cuisine