Caramel is a versatile confectionery product that comes from heating - or "caramelising" - various different sugars. The sugar - and there are different types of sugar that can be used - is heated slowly to 170 °C (340 °F). As there are a number of different stages in heating sugar, when doing this at home a sugar thermometer, which is designed for this, is useful.
Caramel, which has a distinctive "caramel" colour, can be used in desserts, candies and in ice cream or custard. Crème caramel and crème brûlée are two custard based desserts topped with caramel; the first with soft caramel and the second with hard.
Depending on the sugar types and what other ingredients may be added, caramel can range from liquid to soft and chewy candy.
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