Caramelization

Melted granulated sugar oxidizes, turns amber-colored, and exudes an inviting aroma and flavor when it reaches about 175°C (347°F). A nice crust forms and acts as a barrier, allowing the baked product to retain moisture. This rather nebulous creation resulting from the breakdown of sugar is known as caramel, and it can be achieved on the stovetop, in the oven, or on the grill.