Caramel

Caramel
	A saucer of liquid caramel
Course	Dessert or snack
Created by	Various
Main ingredients	Sugar
Variations	Brittles, pralines, crème brûlée, and crème caramel
	Cookbook: Caramel; Media: Caramel;

Caramel (/ˈkærəmɛl/ or /ˈkɑːrməl/^[1]^[2]) is a confectionery product made by heating a range of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, or as a topping for ice cream and custard.

The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into 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. Ice creams are sometimes flavored with or contain swirls of caramel.^[3]

^ New Oxford American Dictionary (3rd ed.). New York: Oxford University Press. 2010. p. 260.
^ The American Heritage Dictionary of the English Language (5th ed.). Boston: Houghton Mifflin Harcourt. 2011. p. 278.
^ "Salted Caramel Ice Cream". Epicurious.com. 15 July 2009. Archived from the original on 23 August 2018. Retrieved 21 June 2013.

[1] New Oxford American Dictionary (3rd ed.). New York: Oxford University Press. 2010. p. 260.

[2] The American Heritage Dictionary of the English Language (5th ed.). Boston: Houghton Mifflin Harcourt. 2011. p. 278.

[3] "Salted Caramel Ice Cream". Epicurious.com. 15 July 2009. Archived from the original on 23 August 2018. Retrieved 21 June 2013.

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