Sugar heated to 300°F undergoes which process?

• A. Brining
• B. Caramelization
• C. Carryover cooking
• D. Clarified butter

Answer: (B)

Caramelization is the browning of sugar caused by heat, a chemical change where sugar molecules break down and reassemble into new compounds that give color and rich flavors. As sugar heats, water evaporates and the sugars dehydrate and reorganize, creating the amber color and toasty, sweet notes you recognize as caramel. At around 300°F you’re in the range where this browning process begins and the flavor starts to deepen. The other terms involve different ideas: brining is soaking in a salt solution to change texture or seasoning, carryover cooking is heat continuing to cook food after it’s removed from the heat source, and clarified butter is butter with the milk solids removed. So, heating sugar to 300°F is a caramelization event.