Salted caramel

Caramel

A saucer of liquid caramel
Main ingredients	Sugar
Variations	brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apple

Caramel (/ˈkærəmɛl/ or r-) is a medium to dark-brown confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, 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 color and flavor.

A variety of candies, desserts, and confections are made with caramel: brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel.

The English word comes from French caramel, borrowed from Spanish caramelo (18th century), itself possibly from Portuguese caramel. Most likely that comes from Late Latin calamellus 'sugar cane', a diminutive of calamus 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieval Latin cannamella, from canna 'cane' + mella 'honey'. Finally, some dictionaries connect it to an Arabic kora-mochalla 'ball of sweet'.

Caramel sauce is made by mixing caramelized sugar with cream. Depending on the intended application, additional ingredients such as butter, fruit purees, liquors or vanilla are often used. Caramel sauce is used in a variety of desserts, though most notably as a topping for ice cream. When it is used for crème caramel or flan, it is known as clear caramel and only contains caramelized sugar and water. Butterscotch sauce is made with dark brown sugar, butter and often a splash of whiskey. Traditionally, butterscotch is a hard candy more in line with a toffee, with the suffix "scotch" meaning "to score".