Caramel is a candy created when sugar is heated to 340 degrees Fahrenheit (170 degrees Celsius). As sugar is heated slowly to this temperature, the molecules break down and form new compounds that have a deep, rich flavor and dark golden brown color. This process is known as "caramelization" and can be achieved with any variety of sugar.

Applications:

• Caramel can be eaten alone as a candy or used to flavor other candies, desserts, or beverages. A layer of caramel is used to top the classic desserts flan and creme brûlée. Caramel is the binding agent for several candies such as pralines, caramel corn, and peanut brittle. When it only contains caramelized water and sugar as it does for these desserts, it is known as clear caramel.