Caramel extract

Caramel extract is a concentrated liquid ingredient used to provide a dark brown color and a sweet, slightly toasted flavor to various culinary preparations. It is obtained by heating sugar until it caramelizes, and then it is diluted and concentrated to obtain an extract with great flavor and color intensity.

This ingredient originates from the traditional technique of caramelizing sugar, which has been used in cooking for centuries in many cultures around the world. It is especially popular in baking and in the preparation of sauces, dressings, and beverages, where a dark tone and a more complex flavor are desired without adding solid residues.

Properties: Caramel extract offers a practical and concentrated way to add color and sweetness, avoiding the need to manually caramelize sugar, which can be a delicate process. Furthermore, it is suitable for use in vegan and vegetarian recipes as it contains no animal ingredients, and it is typically stable in a wide variety of preparations, from desserts to savory dishes.

Synonyms in Latin American Spanish: in different countries, it may also be known as liquid caramel extract, caramel coloring, or simply concentrated liquid caramel. Although in some cases "liquid caramel" refers to a similar but less concentrated preparation, in the culinary context these names are often used interchangeably for this type of product.