caramelization

Caramelization is the process of heating sugar at high temperatures, causing water to be removed and the sugar to break down and reform into complex polymers. This process results in a sweet, nutty, or buttery flavor and a golden-brown to dark brown color.1

Caramel itself is a candy substance created by boiling sugar to approximately 240°F (115°C), which gives it a yellowish color and a burnt smell. The consistency of caramel can vary depending on the ingredients used, such as corn syrup for controlling graining and milk for a creamy texture. Fats and starches are also often included and stirred continuously during cooking.2

While caramelization is a distinct process, it is related to the Maillard reaction, which is a nonenzymatic reaction between sugars and proteins that also causes browning in foods like meat and bread when heated.31