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55 relations: Acid anhydride, Agricultural Research Service, Bonbon, Brittle (food), Butterscotch, Cadbury Caramilk, Cadbury Dairy Milk Caramel, Candy, Candy bar, Candy making, Caramac, Carambar, Caramel apple, Caramel corn, Caramelization, Cola, Confectionery, Confiture de lait, Corn syrup, Crème brûlée, Crème caramel, Cream, Custard, Dessert, Dictionnaire de la langue française (Littré), Dodol, Dulce de leche, Food coloring, Fructose, Glucose, Hot chocolate, Ice cream, Inverted sugar syrup, Isomerization, Liquor, Maillard reaction, Monosaccharide, Nougat, Omar (candy), Oxford English Dictionary, Polymerization, Praline, Pudding, Reward system, Sugar, Tablet (confectionery), The American Heritage Dictionary of the English Language, The Independent, Toffee, United States Department of Agriculture, ..., United States National Agricultural Library, University of Florida, Vanilla, Vodka, Wheat. Expand index (5 more) »
Acid anhydride
An acid anhydride is formed when two acid structures combine with loss of a water molecule.
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Agricultural Research Service
The Agricultural Research Service (ARS) is the principal in-house research agency of the United States Department of Agriculture (USDA).
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Bonbon
The name bonbon (or bonbons) refers to any of several types of sweets, especially small candies coated in chocolate.
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Brittle (food)
Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts.
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Butterscotch
Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, but other ingredients are part of some recipes, such as corn syrup, cream, vanilla and salt.
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Cadbury Caramilk
Caramilk is a candy bar made by Cadbury in Canada.
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Cadbury Dairy Milk Caramel
Cadbury Dairy Milk Caramel (better known and still referred to by its former name Cadbury's Caramel or Cadbury Caramel) is a chocolate bar that is part of the Cadbury Dairy Milk brand and is made by Cadbury UK and Cadbury Ireland.
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Candy
Candy, also called sweets or lollies, is a confection that features sugar as a principal ingredient.
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Candy bar
A candy bar is a type of sugar confectionery that is in the shape of a bar.
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Candy making
panned (coated) in a giant pot at a candy factory in Nablus, West Bank Coconut candy being prepared in the Mekong delta area, Vietnam Hot liquid candy being poured into candy molds by a candymaker Candy making is the preparation of candies and sugar confections.
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Caramac
Caramac is the brand name for a caramel-flavoured bar that was created by Mackintosh's, and is now manufactured by Nestlé.
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Carambar
Carambar is a chewy caramel candy from France.
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Caramel apple
Caramel apples or taffy apples are created by dipping or rolling apples-on-a-stick in hot caramel, sometimes then rolling them in nuts or other small savories or confections, and allowing them to cool.
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Caramel corn
Caramel corn or caramel popcorn is a confection made of popcorn coated with a sugar or molasses based caramel candy shell.
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Caramelization
Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
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Cola
Cola is a sweetened, carbonated soft drink, made from ingredients that contain caffeine from the kola nut and non-cocaine derivatives from coca leaves, flavored with vanilla and other ingredients.
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Confectionery
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates.
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Confiture de lait
Confiture de lait is a thick, sweet caramel sauce prepared from milk and sugar.
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Corn syrup
Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade.
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Crème brûlée
Crème brûlée, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a contrasting layer of caramelized sugar.
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Crème caramel
Crème caramel, flan, or caramel pudding is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is pudding with a hard caramel top.
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Cream
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.
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Custard
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
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Dessert
Dessert is a confectionery course that concludes a main meal.
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Dictionnaire de la langue française (Littré)
The Dictionnaire de la langue française by Émile Littré, commonly called simply the "Littré", is a four-volume dictionary of the French language published in Paris by Hachette.
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Dodol
Dodol is a sweet toffee-like sugar palm-based confection commonly found in Southeast Asia and South Asia.
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Dulce de leche
Dulce de leche (doce de leite) is a confection prepared by slowly heating sweetened milk to create a substance that derives its flavor from the Maillard reaction, also changing color, with an appearance and flavor similar to caramel.
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Food coloring
Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink.
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Fructose
Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.
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Glucose
Glucose is a simple sugar with the molecular formula C6H12O6.
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Hot chocolate
Hot chocolate, also known as Chocolate tea, drinking chocolate or just cocoa is a heated beverage consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener.
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Ice cream
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert.
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Inverted sugar syrup
Invert(ed) sugar (syrup) is an edible mixture of two simple sugars—glucose and fructose—that is made by heating sucrose (table sugar) with water.
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Isomerization
In chemistry isomerization (also isomerisation) is the process by which one molecule is transformed into another molecule which has exactly the same atoms, but the atoms have a different arrangement e.g. A-B-C → B-A-C (these related molecules are known as isomers). In some molecules and under some conditions, isomerization occurs spontaneously.
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Liquor
Liquor (also hard liquor, hard alcohol, or spirits) is an alcoholic drink produced by distillation of grains, fruit, or vegetables that have already gone through alcoholic fermentation.
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Maillard reaction
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
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Monosaccharide
Monosaccharides (from Greek monos: single, sacchar: sugar), also called simple sugars, are the most basic units of carbohydrates.
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Nougat
Nougat (or;; Azerbaijani: لوکا; Persian: نوقا) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit.
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Omar (candy)
Omar is a caramel candy manufactured by Fazer Confectionery of Finland.
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Oxford English Dictionary
The Oxford English Dictionary (OED) is the main historical dictionary of the English language, published by the Oxford University Press.
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Polymerization
In polymer chemistry, polymerization is a process of reacting monomer molecules together in a chemical reaction to form polymer chains or three-dimensional networks.
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Praline
Praline (New Orleans, Cajun and) is a form of confection containing at a minimum nuts and sugar; cream is a common third ingredient.
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Pudding
Pudding is a type of food that can be either a dessert or a savory dish.
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Reward system
The reward system is a group of neural structures responsible for incentive salience (i.e., motivation and "wanting", desire, or craving for a reward), associative learning (primarily positive reinforcement and classical conditioning), and positive emotions, particularly ones which involve pleasure as a core component (e.g., joy, euphoria and ecstasy).
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Tablet (confectionery)
Tablet (taiblet in Scots) is a medium-hard, sugary confection from Scotland.
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The American Heritage Dictionary of the English Language
The American Heritage Dictionary of the English Language (AHD) is an American dictionary of English published by Boston publisher Houghton Mifflin, the first edition of which appeared in 1969.
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The Independent
The Independent is a British online newspaper.
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Toffee
Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour.
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United States Department of Agriculture
The United States Department of Agriculture (USDA), also known as the Agriculture Department, is the U.S. federal executive department responsible for developing and executing federal laws related to farming, forestry, and food.
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United States National Agricultural Library
The United States National Agricultural Library (NAL) is one of the world's largest agricultural research libraries, and serves as a national library of the United States and as the library of the United States Department of Agriculture.
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University of Florida
The University of Florida (commonly referred to as Florida or UF) is an American public land-grant, sea-grant, and space-grant research university on a campus in Gainesville, Florida.
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Vanilla
Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia).
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Vodka
Vodka (wódka, водка) is a distilled beverage composed primarily of water and ethanol, but sometimes with traces of impurities and flavorings.
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Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.
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Caramel (aroma), Caramel candy, Caramel sauce, Caramels, Salted caramel.
References
[1] https://en.wikipedia.org/wiki/Caramel
