Caramel

Caramel is formed during the last stage of cooking sugar, when all the moisture has evaporated and the melted sugar colors to a golden brown. Caramel is liquid when hot but sets when cool to become crisp and brittle. Light caramel, at around 320°F/160°C, has little flavor and is used much like sugar syrup boiled to the hard crack stage for coating candies or fruits, rings of meringue, or French croquembouche, a cone-shaped tower of choux pastry puffs. Light caramel is also used for spun sugar and for making a caramel cage.