Caramel is a confectionery product made by heating sugar until it melts and turns golden brown. This process, known as caramelization, typically occurs at temperatures between 320°F (160°C) and 350°F (180°C). The heat causes the sugar molecules to break down and rearrange, resulting in a rich, sweet flavor and a smooth, glossy texture.
Articles by others on the same topic
There are currently no matching articles.