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Science of caramel

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: [email protected] 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.