By Antonio Carluccio and Priscilla Carluccio
Published 1997
Sugar occurs naturally in almost all foods, although there are a few where it appears in a very high concentration and it is from these that sugar is extracted. Sugar cane, a perennial grass, Saccharum officinarum, originated in India before spreading all over the world and now it is mainly grown in the West Indies and Southeast Asia. Other principal sources of sugar are roots like sugar beet, which are cultivated all over Europe and now produce a respectable quantity of sugar.
Making caramel from sugar is a science in itself and requires a fine judgement of both temperature and cooking time, to make sweets like Croccante di Nocciole or burnt caramel for Crema Caramello (Crème Caramel).
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