caramelisation

• sugar molecules break down when they reach a high temperature - this causes sugar to turn brown and change flavour. this is called caramelisation
• the sugar goes through various stages - it changes from a very sweet, runny liquid, to a smooth caramel, and eventually develops a hard, candy like texture
• caramelised sugar can burn very quickly, turning black, brittle and bitter to taste
• caramelisation gives desserts such as an apple pie or a creme brulee extra sweetness or colour
• even savoury foods that contain sugars can caramelise, the sugars in the food are broken down and released, turning the food brown and adding sweetness