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Caramel

Caramel (/ˈkærəˌmɛl/, /ˈkærəməl/ or /ˈkɑːrməl/) is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, and as a colorant commonly used in drinks.

Products, Salting & Overview

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Key facts & relationships

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Course
Dessert or snack
Created by
Various
Main ingredients
Sugar
Variations
Brittles, pralines, crème brûlée, and crème caramel

Topics to explore

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Overview

Sauce

Candy

Salting

Colouring

Chemistry

Advanced semantic analysis

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Map overview Semantic statistics

Caramel

Nodes63
Edges62
Triples58
Avg. degree1.97
Density0.031746
Components1

How this topic connects Entity context

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Caramel

Top relations

related to Etymology · 11
Caramel → Arabic, Finally, French, Greek, Late Latin, Less, Medieval Latin, Most, Portuguese, Spanish, The English
related to Candy · 10
Caramel → Adding, Alternatively, Even, However, In, The, They, This, Upon, While
related to Salting · 9
Caramel → As, Brittany, During, France, Recipes, Salidou, Salted, The Quiberon, World War II
related to Chemistry · 6
Caramel → Caramelization, Compounds, Fragmentation, In, Polymerization, Wet
related to External links · 3
Caramel → Dictionary, Merriam-Webster, OCLC
related to Sauce · 2
Caramel → Depending, When
see also · 2
Caramel → Food, Scottish
Course · 1
Caramel → Dessert or snack
Created by · 1
Caramel → Various
Main ingredients · 1
Caramel → Sugar

Important terminology Word statistics

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Important terminology

sugar made cream candy used sugars butter desserts ingredients toffee milk salted compounds vanilla brittany added heating sauce also crème

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
CaramelCourseDessert or snack1.00infobox
CaramelCreated byVarious1.00infobox
CaramelMain ingredientsSugar1.00infobox
CaramelVariationsBrittles, pralines, crème brûlée, and crème caramel1.00infobox
Caramelcausesthe brain to produce more endogenous opioids than with other foods0.90text
butterinstance ofadditional ingredients0.80text
fruit pureesinstance ofadditional ingredients0.80text
liquorsinstance ofadditional ingredients0.80text
or vanilla can be usedinstance ofadditional ingredients0.80text
vodkainstance ofincluding in hot chocolate and spirits0.80text
difructose anhydride may be created from the monosaccharides after water lossinstance ofCompounds0.80text
sauceinstance ofCaramel can be produced in many forms0.80text

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    Min side: 3
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