Caramel

Caramel is sugar that has been heated until it melts and browns, developing deep toasty aromas and a characteristic amber color. When finished with cream and butter it becomes a glossy, pourable sauce prized for its balance of sweetness, warmth, and a faintly bitter edge that keeps desserts from tasting flat.

Cooks vary caramel from pale to dark depending on the intended intensity, using it to drizzle over ice cream, glaze fruit, enrich pastries, and flavor beverages. It also serves as a base for candies and fillings, and pairs naturally with vanilla, chocolate, coffee, and crisp fruits like apples and pears.