Caramalization of sugar

Caramelization is the process by which sugar is heated to a high temperature, causing it to turn brown and develop a complex, sweet flavor. As the sugar is heated, the molecules break down and undergo a series of chemical reactions, resulting in the formation of new compounds that give caramel its characteristic flavor and color.

Caramelization can be used in cooking to add a rich, sweet flavor to dishes such as crème brûlée, caramel sauce, and cand fruits and nuts. It also plays an important role in the flavor of many baked goods, such as cookies, cakes, and breads, as well as in the production of various confections, such as toffee and pralines.

There are two types of caramelization one is dry caramelization and the other one is wet caramelization. Dry caramelization is the process of heating sugar alone until it melts and turns brown. Wet caramelization is the process of heating sugar with a small amount of water until it dissolves and then cook until it reaches the desired color.