Caramel

A product of heating sugar to melting or reducing with water, cream and butter, from amber to dark brown, with a burnt-sugar taste, in sweets, sauces, fillings and over desserts.

Caramel is a product of heating sugar to melting and browning (dry caramel) or reducing sugar with water, cream and butter (soft caramel, toffee), from golden-amber to dark brown, with a burnt-sugar taste, a light bitterness and (with salt) a saltish note. It is made into sweets, sauces and fillings, poured over desserts and ice cream, used to decorate cakes with brittle figures and made into crème caramel and flan.