Caramel: Brown Sugar

Caramel is a sweet, brown substance made by heating sugars until they melt and turn a golden-brown color. When made from brown sugar, it retains some of the molasses notes, giving it a richer flavor. This process, called caramelization, creates new flavor compounds and a distinct aroma.

Manufacturers add caramel for its distinctive sweet and sometimes slightly bitter flavor, as well as its appealing brown color. It also contributes to texture, providing chewiness or a smooth, viscous quality. It is commonly found in candies, desserts, sauces, ice cream, and baked goods like cakes and cookies.

Brown sugar, from which this caramel is made, is a common food ingredient generally recognized as safe (GRAS) by the FDA. As a source of added sugars, caramel contributes calories to the diet. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams per meal, as excessive intake is linked to health concerns. JECFA and EFSA primarily evaluate food additives; brown sugar itself is considered a food ingredient and is not typically subject to an ADI evaluation by these bodies.