Search

A popular fruit snack or dessert made by coating an apple in caramel. To make the Caramel apple, begin by inserting a wooden stick into the stem end of an apple, so it can be used as a handle to hold the apple.

A French dessert that consists of rich custard baked in a mold that has had the sides of the mold coated with caramel prior to baking.

A food substance that is produced by cooking sugar until it melts and darkens into a nutty brown colored mixture that ranges in consistency from liquid to hard-surfaced.

carmel, carmal, caremel, caramal,

A term that describes a hint of wooden barrel, caramel, and/or toffee characteristics typically associated with dry white wines.

A rich white or dark chocolate candy containing a center of ingredients such as chocolate, cream, sugar, corn syrup, cocoa butter, flavorings, caramel, nuts, and fruit that are mixed together and formed into a ball shape.

A granulized cane sugar common in Mexican regions that is processed into a fine textured sweetener. Slightly tannish-white in color, azucar morena sugar provides a sweet caramel flavor when added to foods.

A rich French custard that is traditionally served in small cups, such as ramekins or other similar baking vessels that can be placed in an oven or microwave, and served chilled.

A specialty cheese, common in Scandinavian countries, that is baked as it is produced. It develops a golden brown, baked surface that has an appearance similar to a baked crepe.

A wine that is available dry or sweet, which has been fortified and had its flavor enhanced with herbs and spices.

A cheese of Norwegian origin made from a combination of goat and cow's milk or only cow's milk, which is slowly cooked until the sugars in the milk are caramelized.

An Italian dessert made with a cream as a key ingredient, hence the translation of the words which mean "cooked cream." Although not all recipes for panna cotta actually require cooked cream, the traditional recipe makes a light, smooth, eggless custard, flavored with caramel, vanilla or cinnamon.

A hardened form of cane sugar that is formed into large crystals to be served as a sweetener. Clear and hard in consistency, rock sugar is often used to flavor teas, soups, marinades, and sauces.

A granulated sugar produced into very fine textured grains of sugar. Often referred to as "castor" sugar in Britain, this sweetener is an unrefined sugar made from unrefined sugar cane.

A food sweetener processed from cornstarch. Corn syrup is very sweet and the consistency is thick and sticky.

A term most often applied to the process of melting sugar, either as a basic substance or to melt it when it is contained within a food.

A coarse, unprocessed sugar, which is generally brown in color, sticky textured and crumbly in consistency.

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

A variety of sugar, common in Asian countries, which is formed into the shape of a rough crystal. Yellow lump sugar is sticky textured with an irregular surface.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.