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- Caramel type Food external.
- Caramel type Q2095 external.
- Caramel type FunctionalSubstance external.
- Caramel comment "Caramel (/ˈkærəmɛl/ or /ˈkɑːrməl/) is a beige to dark-brown confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around 340 °F (170 °C). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor." external.
- Caramel label "Caramel" external.
- Caramel wasDerivedFrom Caramel?oldid=776594824 external.
- Caramel abstract "Caramel (/ˈkærəmɛl/ or /ˈkɑːrməl/) is a beige to dark-brown confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around 340 °F (170 °C). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor. A variety of candies, desserts, and confections are made with caramel: brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel." external.
- Caramel isPrimaryTopicOf Caramel external.