Caramel is a confectionery product made by heating a range of sugars. It is an orange-brown candy that is 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 create a rich, very sweet taste. Caramel can be used as a flavoring in puddings and desserts, as a filling in candies, and as a topping for ice cream. There are different types of caramel, including:

• Caramel sauce: This is made by mixing caramelized sugar with cream. Depending on the intended application, additional ingredients such as butter, fruit purees, liquors, or vanilla can be used. Caramel sauce is used in a range of desserts, especially as a topping for ice cream.

• Caramel candy: This is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), glucose, butter, and vanilla (or vanilla flavoring). The sugar and glucose are heated separately to reach 130 °C (270 °F); the cream and butter are then added which cools the mixture. The mixture is then stirred and reheated until it reaches 120 °C (250 °F).

• Caramel apples: These are apples coated in caramel, which is a popular autumn treat.

Caramel can be eaten alone as a candy or used to flavor other candies, desserts, or beverages. It can be produced in many forms such as sauce, a chewy candy, or a hard candy because of how much of an ingredient is added and the temperature it is being prepared at.