Caramelisation is the browning of sugar when it’s heated, creating nutty, sweet, and complex flavours. Unlike the Maillard reaction, which needs both protein and sugar, caramelisation involves only sugars. It begins around 160°C (320°F) and varies depending on the type of sugar.
As the sugar heats, it breaks down into hundreds of flavour compounds, darkens in colour, and develops a toasty aroma. This is what gives roasted carrots their sweetness, onions their golden hue, and caramel sauce its deep, rich taste.
In cooking, caramelisation can apply to natural sugars in fruits and vegetables, or to added sugars in desserts. For example, when you slowly cook onions until they become soft and brown, it’s caramelisation at work.
Temperature control is key. Too low, and sugar won’t break down; too high, and it may burn. Stirring, even heat, and patience are crucial.
Caramelisation adds complexity to both sweet and savoury dishes. In baking, it’s what makes a tart crust or cake top golden. In savoury cooking, it intensifies natural sweetness and balances acidity or bitterness.
Understanding the difference between caramelisation and the Maillard reaction helps you control the flavour in your food. Both create browning but with very different outcomes. Caramelisation is your go-to when you want deep, toffee-like sweetness.
