There are few things I hate in life, very few. Some topics are indifferent to me. Others I’m fairly more passionate or opinionated towards. When I hate someone or something, there’s no turning back. Redemption is not an option, for my hatred flows strong through my veins. Three notable hates are Lil’ Wayne, Zooey Deschanel, and the city of Alexandria. Those hates aren’t food-related, though; the next one is.
SUGAR FREE CARAMEL
Do you know what caramel is? Any clue what it’s made from? Ever wonder how the verb caramelize came to be? Do those words seem to have something in common at all?
Caramel in its most basic form has two ingredients: sugar and water. Caramelization is the oxidation of sugar. By warming a sugar and water mixture, the water releases as steam and the sugar breaks down. This results in a nutty flavor and brown color. Caramel is literally hot sugar water. Sugar free caramel should be (hot) water. Yet, scientists screw with how food should be and make the abomination that is sugar free caramel. If you’re worried about your sugar intake, you shouldn’t be eating caramel or you need to learn portion control.
If you don’t believe me, watch America’s Test Kitchens make caramel. The cream mixture she makes is optional, it’s to add vanilla flavor to her caramel. Notice that after she’s mixed the corn syrup, water, and sugar, it is called caramel before the cream is added.