Karamelo

Karamelo is a term used to refer to caramel, a sweet substance produced by heating sugar until it caramelizes. While "karamelo" is less common in English, it appears as an alternative or transliteration in various languages and marketing contexts, and the standard term in many languages such as Spanish and Portuguese is still "caramelo." The concept encompasses both the flavor and the ingredient used in confections, desserts, and sauces, as well as a color that resembles the brown shade of caramel.

In culinary use, karamelo is prepared by heating sugar until it melts and darkens. Dairy products such as butter and cream are often added to create a smooth caramel sauce, while simply heated sugar yields a hard caramel used in candies or brittle. Basic caramel can be flavored with salt, vanilla, or spices to produce salted caramel or other varieties. Caramel color, a separate product derived from caramelization, is widely used as a food coloring and beverage additive.

Variations include light caramel, which is heated briefly, and dark caramel, which is cooked longer and develops a deeper flavor and color. Salted caramel has become a popular flavor in desserts, confections, and pastries.

In branding and culture, "karamelo" appears in product names, songs, and regional recipes, reflecting the broad use of caramel flavors around the world. See also: caramel.