Caramel Sugar Syrup

Caramel sugar syrup is a liquid sweetener made by heating sugar, typically sucrose, until it turns brown. This process, called caramelization, creates a distinct flavor and color. It is often made with added water and sometimes acids or alkalis to control the reaction.

Manufacturers use caramel sugar syrup as a sweetener and coloring agent. Its rich, slightly bitter flavor can add depth to baked goods, confectionery, and beverages. It is commonly found in cookies, candies, and chocolate products.

Caramel sugar syrup is Generally Recognized As Safe (GRAS) by the FDA for use in food. It is primarily a source of sugar, and like other sugars, excessive intake can contribute to health issues. International bodies like JECFA have evaluated caramel colors, and EFSA has also assessed them. Evidence regarding potential health effects from typical consumption levels is generally considered mixed, with ongoing research.