Classy Caramel
Mariam S, Madi K.
what is brown, sticky, and walks through a desert?
A: CARAMEL
The chemistry of caramel is C 7 H 10 O 2 which means that the sugar bonds with the water, butter, milk and it will make new molecules. The sucrose breakdown into glucose and fructose this happened when it’s at 180 degrees c or 356 degrees f. When the glucose and the fructose breakdown your brain detects the new molecules from the new smell. It starts to develop a brown color and a nutty taste once the Caramelization has finished and is cool the caramel then forms and is the final product.
Our independent variable was testing out different types of sugar. The ingredients amounts, methods, and temperatures were kept the same. The three different types of sugar for each trial are shown below.
RECIPE
Step 1: Put wax paper on a pan, oven heat 350
Step 2: Put brown 1 cup powdered, and granulated sugar into pots and stir until it caramelize
Step 3: Add 1 stick of butter
Step 4: Turn off stove and add one cup of evaporated milk
Step 5: Add 1 tsp vanilla abstract
Step 6: Mix all the ingredients together
Step 7: Pour into pan
Step 8: let the caramel sit out for a couple hours
RESULT
Although caramelization involves no enzymes, it is a browning non-enzymatic reaction. Only when sugar is introduced to heat can caramelization occur. The heat causes the atoms to flow more freely to become a liquid. The heat force and atom movement are greater than the force carrying the atoms together. These break apart and come together to form the caramel. So powder, brown, and granulated sugar can successfully caramelize
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