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What is caramel ?
The definition of caramel according to the Larousse Gastronomic dictionary:
"Caramel is a sweet confection, often square in shape, made with a mixture of sugar, cooked glucose syrup, to which is added dairy products (fresh powdered or concentrated milk, butter, cream) vegetable fat, and flavourings.
The variety of caramel (hard or soft caramel, fudge, hopge, toffee) depends upon the ingredients, the degree of cooking, the shape of the finished product and its flavour.
In France, the town of Isigny, famous for its milk, manufactures the most highly regarded caramels".
Caramel is a "classic" confectionary, it is one of the most common sweets made with sugar and is known worldwide.
The Arabs invented caramel around the year 1000 by perfecting the processes of settling and purifying sugar cane syrup.
The word "caramel" originates from Spanish, which in turn originates from the Latin "cannamella" meaning "sugar cane".
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The development of caramelSince its invention, caramel manufacture has changed considerably, but it still conjures tradition, authentic flavour of regional governed by regulations.
In Isigny, caramel first appeared in 1932 when the Galliot Company developed the first hard caramel recipe made with Isigny cream, called "isicrem". |
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How should caramel be eaten?
Real connoisseurs know that a perfect caramel should first be softened in the mouth before being chewed.
By following this advice, those with sensitive teeth will avoid any problems!
Caramel should be kept in a cool, dry place; its enemies are dampness and being exposed to excessive heat!
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