Chapter 8 Sugar: The Simplest of Carbohydrates 147 turns a golden brown color. This rich syrup is quickly poured into a custard cup or mold and swirled around to coat the bottom and sides. Custard is then poured into the cup or mold and baked. When the dessert is turned out of the cup or mold, the caramelized sugar syrup forms a flavorful coating for the custard. Fermenting Agents Sugar plays a major role in the fermentation process involved in the production of wines, beers, and yeast breads. Desired changes in these food products are caused by helpful microorganisms, such as yeast. Sugar fuels the fermentation process by serving as a food supply for the microorganisms. Alcohol is a by-product of this process, as illustrated by the following equation: glucose + yeast ➞ ethanol liquid. This is called caramelization. It is a complex chemical process that has not been completely iden- tified. Researchers know that dehydration, or loss of water, is at least partially responsible for the browning and resulting flavor changes. Hydroxyl groups from some molecules and hydrogen atoms from others combine to form water that evaporates in the high heat. The sugar molecules recombine, having a higher carbon concentration. Commercially, sucrose is heated in solution with acids or acidic ammonium salts to produce caramel flavoring and coloring. Caramelization is at least partially responsible for the brown crust on baked goods and toast. Caramel­ ization also causes the beige color of sweetened condensed milk and the distinctive color and flavor of caramel candy. Flan, a caramel custard, is a classic example of caramelization in cooking. Flan is made by browning sugar in a heavy pan until it liquefies and Candy Stages and Sugar Solution Temperatures Stages* Temperature Ranges °C (°F) Candies Thread 110–113 (230–235) Candy creams or centers Soft ball 113–118 (236–244) Fondant, fudge, marshmallows Ball 121–124 (250–255) Caramel Hard ball 127–130 (261–266) Taffy, divinity Soft crack 132–135 (270–275) Butterscotch, popcorn balls Crack 135–138 (275–280) Nougat, toffee Hard crack 140–157 (284–315) Suckers, hard candy, peanut brittle, candied apples Caramelized sugar 163–177 (325–351) Coating for flan * Stages refer to the physical characteristics of a small amount of syrup cooled quickly in a cup of ice water. This method of testing candy can be used if a thermometer is not available. Janet Ward 8-13 Just 2°F made the difference between the soft fudge on the left and the creamy fudge in the middle. Another 2°F turned the creamy fudge into the dry, crumbly product on the right. Copyright Goodheart-Willcox Co., Inc.