Caramel

Caramel candy

For other uses, see Caramel (disambiguation).

Caramel (/ˈkærəmɛl/, also /ˈkɑrməl/ in some U.S. regions) is a confection that is beige to dark brown in color, derived from the caramelization of sugar. Caramel is used to flavor puddings, desserts and beverages, such as Coca-Cola. Caramel is also used as a food colorant. On labels, it is called E150.

Caramel is made by heating sugar slowly to around 170°C/340°F. As the sugar melts and approaches this temperature, the molecules break down into volatile compounds with a characteristic caramel color and flavor.

A variety of candies, confections, and desserts are made with caramel: caramel apples, barley sugar, caramel with nuts (such as praline, nougat, or brittle), and caramel with custard (such as crème caramel or crème brûlée).

Caramel candy

Caramel also refers to a soft, chewy, caramel-flavored candy made by boiling milk, sugar, butter, vanilla essence, water, and glucose syrup. Caramel candy is not heated above the firm ball stage (no more than 120°C/248°F), which would cause caramelization.

See also

• Butterscotch
• Toffee, very similar to caramel candy
• Carambar, a brand of caramel candy bar
• Dulce de leche similar to caramel candy, but like a cream
• Knäck