It's also known as spun sugar.
It is the same, insomuch as a liquid is made by cooking sugar until it changes colour. The sugar is boiled beyond 240F to become caramelized
caramelized sugar mixed with butter and almonds
Brown caramelized sugar molecules cannot be fermented by beer yeast like Saccharomyces. It isn't glucose anymore.
Mexican flan, with a top of caramelized sugar.
It could be that the sugar was caramelized into a homogeneous syrup.
Yes, as well as a chemical change. It clearly changes (white, granulated sugar and liquid to burned brown sugar and liquid to a sticky [and delicious] substance). It changes from a solution to a syrup!
A banana cue is a Filipino snack made by coating a deep-fried banana in caramelized brown sugar.
Boil Hydrogen Peroxide in the pan. Scrape up burnt up parts with a metal spoon scrub off remaining burnt on particles.
It's called a "Gastrique." Sounds like you're doing homework too. You're question is word for word out of the Professional Cooking Study guide.
Flan is a traditional Hispanic dessert. It is a baked custard like creme caramel, and it often has a layer of caramelized sugar on top.
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Frosting is not made with flour; it is most often made with powdered (confectioners') sugar and shortening, or some other sugar that is caramelized then whipped to spreading consistency.