Caramelization
The browning of sugar under heat, which breaks it down into hundreds of new compounds that give caramel its amber color, nutty aroma and slight bitterness.
- Food science and baking chemistry
Ordinary granulated sugar begins to caramelize at about 320°F (160°C). As the temperature rises, the color darkens from pale gold to deep amber and the flavor grows more complex and bitter, so caramel is often pulled from the heat just before it reaches the shade the cook wants.
Caramelization involves sugar alone and is different from the Maillard reaction, which needs proteins too and browns crusts, cookies and toasted nuts. Many baked goods get their color from both at once.
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Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Caramelization (Q73185), Wikidata