Caramel

Caramel
	A saucer of liquid caramel
Course	Dessert or snack
Place of origin	Unknown
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 an orange-brown confectionery product made by heating a range of sugars. It can be 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 candies, desserts, toppings, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are 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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