Caramel
 A saucer of liquid caramel | |
| Course | Dessert or snack |
|---|---|
| Created by | Various |
| Main ingredients | Sugar |
| Variations | Brittles, pralines, crème brûlée, and crème caramel |
Caramel (/ˈkærəˌmɛl/, /ˈkærəməl/ or /ˈkɑːrməl/) 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, 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 colour and flavour.
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.