Caramel Layer

Caramel is a sweet, brown-colored confection made by heating sugars, often with butter and cream. The heating process causes the sugars to undergo a chemical reaction called caramelization, which creates the characteristic flavor and color. Depending on the ingredients and cooking time, caramel can range from a soft sauce to a hard candy.

Caramel is primarily used as a flavoring and coloring agent in a wide variety of foods. It adds a rich, sweet, and slightly bitter taste, along with a desirable brown hue. It is commonly found in candies, chocolates, baked goods, ice cream, and beverages.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. It is made from heating carbohydrates and does not contain the compounds found in some other caramel colorings that have raised concerns. JECFA has evaluated caramel colors and established acceptable daily intakes. At typical consumption levels, caramel color is not associated with adverse health effects.