The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...


Search more than 5,000 pages of Foods of England...

Caramels

Sweets

Hard sweets made by boiling sugar, milk, often with a little starch, to the firm-ball stage. Set in slabs or formed into individual sweets. Known in England at least since The Cook's and Confectioners Dictionary by John Nott (Nott 1723)

The colour and taste comes from a reaction between sugar aldehydes and a protein in the cream, known as the Maillard reaction, after Louis Camille Maillard (1878-1936)


Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018


  BUILT WITH WHIMBERRY  

matrixstats