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Caramel is a sweet, golden-brown confection made by heating sugar until it melts and develops a rich flavor.

Common types include caramel sauce, soft caramel candies, salted caramel, and caramelized sugar used as a topping or ingredient.

Crystallization happens if sugar crystals form on the side of the pan or if there’s stirring after the sugar starts dissolving. To avoid it, use a wet pastry brush to wash down the sides of the pan and don’t stir once sugar melts.

Store caramel sauce in an airtight container in the refrigerator for up to three weeks. Warm it before using.

Yes, you can freeze caramel sauce or candies. Store in airtight containers or wrap well and thaw at room temperature before use.

Your caramel is ready when it reaches a rich amber color and a temperature of 340–350°F (171–177°C).

Homemade caramel sauce lasts up to three weeks in the fridge, and caramel candies last about two weeks at room temperature in a sealed container.

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To make caramel, heat sugar in a saucepan over medium heat without stirring until it melts and turns golden brown. Add butter or cream for a sauce, and use caution as it will be very hot.

Use medium-low heat and avoid stirring after the sugar starts melting. Watch the color closely and remove from heat as soon as it reaches an amber hue.

Yes, gently reheat caramel over low heat or in a microwave using short intervals, stirring in between. Add a splash of cream if it has hardened.

Pure caramel, made from just sugar, water, butter, or cream, does not contain gluten. However, packaged or flavored versions may contain additives, so check labels.

You can thin thick caramel by stirring in more warm cream or milk a little at a time.

Yes, caramel can be used in baking to make desserts like flan, caramel brownies, cookies, and caramel frosting.

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Depending on the recipe, you can sometimes substitute butterscotch, dulce de leche, or honey for caramel. The flavor and texture may change slightly.