caramelo

Caramelo is the Spanish and Portuguese word for caramel, referring both to the flavor produced by caramelizing sugar and to confections made from caramelized sugar. The term is used across Spanish- and Portuguese-speaking countries to describe caramel in general, as well as caramel candies and caramel sauces.

In culinary use, caramel is created by heating sugar, often with a small amount of water, until it browns and develops a rich amber hue and bittersweet flavor. Depending on the preparation, caramel can become a hard candy, a chewy or soft caramel, or a smooth sauce. In desserts such as flan and crème caramel, a thin layer of caramel is poured into a mold or dish to form a glossy coating or ring around the dessert.

Caramelo also refers to specific confections in various regions, including hard sugar candies known as caramelo duro in some countries. The exact texture and ingredients of caramelo can vary regionally, ranging from simple sugar candies to products with added dairy or flavorings.

In literature, Caramelo is the title of a 2002 novel by Mexican-American author Sandra Cisneros. The work follows a family across generations, blending themes of memory, identity, and migration with narrative humor and social observation.

The term remains widely used in everyday language to denote caramel flavoring, caramel-based sweets, and related culinary preparations, as well as appearing in cultural and artistic contexts.