Caramel

Caramel or is an orange-brown confectionery product produced by heating the range of sugars. It can be used as the flavoring in puddings & desserts, as a filling in bonbons, or as a topping for ice cream and custard.

The process of caramelization consists of heating sugar slowly to around 170 °C 340 °F. As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour.

A species of candies, desserts, toppings, and confections are presents with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel.

Sauce

Caramel sauce is made by mixing caramelized sugar with cream. Depending on the identified application, extra ingredients such(a) as butter, fruit purees, liquors, or vanilla can be used. Caramel sauce is used in a range of desserts, particularly as a topping for ice cream. When this is the used for crème caramel or flan, it is asked as create caramel and only contains caramelized sugar and water. Butterscotch sauce is made with brown sugar, butter, and cream. Traditionally, butterscotch is a tough candy more in rank with a toffee.