Caramel

Caramel is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, as dressing on desserts, and as a colorant commonly used in drinks. The process of caramelization primarily consists of heating sugars slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and form compounds with a characteristic color and flavor. A variety of sweets, desserts, toppings, and confections are made with caramel, including tres leches cake, brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples.

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