Caramel (IPA: , also IPA: in some U.S. regions) is a food which has a color from beige to dark brown and a sweet toasted flavor, derived from the caramelization of sugar. Caramel is used to flavor candy, as well as soft drinks such as Coca-Cola. Caramel is also a commonly used food coloring, with the E number E150; see caramel coloring. Caramel can be made from sugar by heating it slowly to around 170�C/340�F. (The particular temperature depends on the sugar. See caramelization). As the sugar melts and approaches this temperature, the molecules break down into other volatile compounds that give it the characteristic caramel color and flavors. There are also many other ways of making caramel. Various candies, confections, and desserts are made with caramel: caramel apples, barley sugar, caramel with nuts (such as praline, nougat, or brittle), and caramel with custard (such as crme caramel or crme brle).
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Popcorn or Popping Corn is a type of maize which explodes from the kernel and puffs up when heated. Special varieties are grown to give improved popping yield. Some wild types will pop, but the cultivated strain is Zea mays subsp. mays, which is a special kind of flint corn. Popcorn was first formally developed by Native Americans thousands of years ago.
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Caramel popcorn
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