Caramel sauce is made by heating water and caster sugar (also called superfine sugar) at a low to moderate temperature until the sugar dissolves and "caramelizes," changing color to golden brown.
Milk caramel sold as square candies, either for eating or for melting down.Caramel candy.
Caramel candy is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), butter, and vanilla flavoring. The sugar(s) are heated separately to reach 170 °C (340 °F), caramelizing them before the other ingredients are added.
Alternatively, all ingredients may be cooked together; in this procedure, the mixture is not heated above the firm ball stage (120 °C (250 °F)), so that caramelization of the milk occurs but not caramelization of the sugars. This type of candy is often called milk caramel or cream caramel.
Caramel coloring, a dark, bitter-tasting liquid, is the highly concentrated product of near total caramelization, bottled for commercial use. It is used as food coloring and in beverages such as cola.
Two tablespoons (i.e., 41 grams) of commercially prepared butterscotch or caramel topping contain:
Calories (kcal): 103
Protein (g): 0.62
Total lipids (fat): 0.04
Carbohydrates, by difference (g): 27.02
Fiber, total dietary (g): 0.4
Cholesterol (mg): 0.0A variety of candies, desserts, and confections are made with caramel
: brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel.
Recipe for Caramel Sauce Link 1 Link 2 Link 3
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