Caramel is made by heating different types of sugars (there are several sugars) and is versatile with a range of uses. Caramel, when made, varies in consistency, as it can be anything from liquid to solid, depending on what is being made with it.
To make caramel, sugar is slowly heated to 170°C, at which point caramelisation occurs. In caramelisation, sugar molecules break down and then reform.
Caster sugar can be heated with water to make a sauce. Sugar can be made into candy by heating it with butter, milk or cream and vanilla flavouring.
Some different types of caramel are candies like pralines, nougats and brittles, or desserts such as crème caramel and crème brûlée. There are many different things that can be made, and these are only a few. Caramel can also be used in combination with other foods; chocolates are popularly filled with caramel.
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