Published On Jul 23, 2021
How do you control the texture of caramel in your kitchen? From runny sauces to chewy sweets, find out how you can perfect your caramel cooking.
OUTLINE:
0:00 Ingredients in caramel
0:45 Crystalline vs. amorphous solids
1:44 Steps of making caramel
2:50 Controlling the texture of caramel
3:39 Phase diagram of sucrose and water
4:50 Demo: Making caramel in the kitchen
9:23 Conclusion
CREDITS:
Written and presented by Camille Farruggio
Edited by Mingyu Yang
With additional input from Jacqueline Baidoo and Robin Lindemann
ACKNOWLEDGEMENTS:
We are grateful for the support of the MIT Department of Materials Science & Engineering (dmse.mit.edu) and Dr. Rohan Kundargi, K-12 Outreach Coordinator of MIT's Office of Government and Community Relations.
ACCESSIBILITY:
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CONTACT US:
If you have a food/materials-science question that you’d like to see featured in a future video (maybe even with you in it!), please reach out at [email protected]. You can also keep up to date on Twitter @foodsci_mit.