Caramelisation

• Sugar used in cooking is sucrose. This is a disaccharide made from glucose and fructose
• When sugar is heated, it firstly melts, then forms a syrup and boils
• The molecules of sucrose break up with heat
• As the sugar is heated, water leaves and evaporates in the oxygen and hydrogen. This causes the sugar to change from colourless to golden brown to dark brown to black. When it is black, it is carbon