caramels

Caramel is a confection produced by heating sugar until it browns and develops a deep amber color and a toasty flavor. Caramel candies, or caramels, are soft, chewy sweets that blend caramelized sugar with dairy fats such as butter and cream, and often include vanilla and a pinch of salt. The texture and flavor depend on cooking time, dairy content, and temperature control.

To make caramels, sugar is heated and dissolved, sometimes with corn syrup. As it caramelizes, dairy ingredients are added and the mixture is cooked until smooth. The result is a pliable candy that is cooled and cut into pieces. Proper agitation and precise temperature management prevent graininess and separation.

Common varieties include soft, buttery caramels and salted caramels. They are eaten alone, used as toppings for ice cream, baked goods, and desserts, or incorporated into sauces and glazes. Dulce de leche and other milk-based caramels are popular regional examples that differ from set candy caramels.

Caramel differs from toffee, which is usually cooked longer and often lacks dairy, and from fudge, which relies on sugar crystallization for a creamy texture. Modern caramels are kept smooth by avoiding crystallization and often using dairy emulsifiers.

Store caramels in an airtight container in a cool, dry place; they keep for weeks to months. Dairy-based versions may be refrigerated or frozen for longer storage.