Karamel

Karamel, also known as caramel in English, is a confectionery product made by heating sugar until it browns and develops a rich, toasty flavor. The process, called caramelization, involves melting sugar and allowing it to reach a characteristic amber color. There are dry and wet methods: the dry method heats sugar directly, producing hard candies, while the wet method dissolves sugar in water and heats the solution to a precise temperature to control color and texture. In many languages, including Dutch and Indonesian, the word karamel is used to refer to caramel.

When fat, dairy, or flavorings are added, caramel forms sauces, fillings, and candies. Butter and cream are common additions in caramel sauce, producing a smooth, pourable product; salt is often added to produce salted caramel. Dulce de leche and similar milk caramels are related products made by cooking sweetened milk until it caramelizes, but are not always categorized as caramel.

Caramel is widely used in desserts and confections, as a topping for ice cream and cakes, a filling for chocolates, and a flavoring for beverages. Its storage depends on form: candies keep at room temperature in a sealed container; sauces require refrigeration and use within a limited time. The flavor spectrum ranges from light amber, sweet and floral to deep brown, with a pronounced toasted or slightly bitter note as color darkens.