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The Caramilk
Secret
MIND MAGAZINE | If you think
that the world’s most protected secrets have to do with military
strategies and alien existence… well, you could be right. But among the
secrets to which there’s a sensible explanation, one of the best guarded
is about something that only few people can resist or live without:
chocolate! Most persons will say that they prefer chocolate when they
are asked about their favourite food, and taking the first bite in a
chocolate bar is, for many, one of the earliest memories of childhood.
Everybody has their own preference: whether it’s Kit Kat, Aero, Oh
Henry! or the mysterious Caramilk. With this bar comes a very good
question: how do they put the caramel inside the Caramilk? People are
united by this question, and the answer is about to be revealed.
The Caramilk bar was introduced in North America in the sixties and
became an instantaneous success; millions of bars are sold each year,
making Caramilk one the most popular candy around. The bar is divided
into several compartments made of chocolate, each with a liquid caramel
inside. The brand name and the famous secret around this chocolate is
the property of Cadbury, the renowned chocolate maker from England.
Inside the darkest corners of the Cadbury factory lays the secret to
this world-famous mystery. So here it goes:
A lot of people think that the caramel is frozen in a block and then it
is put inside the bar to make it fit in the middle without mixing with
the chocolate. Although this system would work, and was considered by
Cadbury’s industrial engineers, it turned out to be too costly and time
consuming to be implemented. The caramel would have to be put inside a
freezer for a couple of hours until it goes solid, and then, put inside
the mixture. This would mean a huge loss of energy and a couple of hours
of process in the factory. Normally the production of a Caramilk is no
longer than any other candy, it lasts for a few minutes from the first
steps until the packaging is completed.
The real process to make a Caramilk involves a few steps of preparation,
and none of them involve secret technologies. The mysterious procedure
doesn’t involve any special attention or any kind of high-tech
machinery, rather, it involves a bit of knowledge in chemistry, and this
is all there is to it, you’ll see.
First of all, some chocolate is poured inside a dome-shaped mould,
making the top of the Caramilk bar. After which comes the moment of
truth: The caramel is simply added on top of the mould. But how come it
doesn’t mix with the chocolate, since they are both liquid? Well, it’s
simply because the caramel is solid, not liquid. The caramel is
basically sugar, that’s been treated to become thick and brownish. So,
caramel is simply sucrose. In its natural state, sucrose is solid, and
it is made of two components: glucose and fructose. Both ingredients are
normally liquid, but then become solid when they are mixed together.
But, still, the caramel inside the bar is truly liquid, no doubt about
this. So, how come the caramel is solid when it is put together in the
factory, and then becomes liquid when you eat it? Here’s the great
secret about Caramilk: a natural enzyme is added to the caramel. This
enzyme, which is found in fruits, is capable of breaking the sucrose
into liquid by decomposing it into glucose and fructose. So that’s it!
The enzyme is known to take effect after a given period of time, so that
the caramel is solid when it is in the factory and then becomes liquid
when it finally gets inside your mouth. It’s as simple as that.
There are a lot of mysteries in the world of food production, like, what
are the ingredients of Coca-Cola or the Heinz Ketchup? How can you make
fried chicken just like KFC? The answers to those questions are hard to
find, because after all, they are the chore of multi-million dollar
business.
But there is still one mystery, one question that continues to defy the
understanding of mankind: What is the secret of the Fudge Caramilk?
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