Caramel

Caramel is a mixture of different compounds that form when sugar molecules are heated and fragment. The easiest way to make caramel is to dissolve sugar in water and then cook the mixture. The temperature at which it turns into caramel depends on the type of sugar used—for example, 221°F (105°C), 302°F (150°C), and 338°F (170°C), respectively, for fructose, glucose, and sucrose. A light, viscous fluid, which is a syrup, is formed first.