Caramelized Syrup

Caramelized syrup is a sweetener made by heating sugars, typically sucrose, until they turn brown and develop a rich, complex flavor. This process, called caramelization, can be done with or without added water or other ingredients. The resulting syrup can range in color from light amber to dark brown.

Manufacturers use caramelized syrup primarily as a sweetener and for its distinctive flavor and color. It adds a deep, rich, slightly bitter taste and a brown hue to a variety of foods. It is commonly found in baked goods, dairy products like yogurt and ice cream, and confectionery.

Caramelized syrup is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a form of sugar, and like other sugars, excessive consumption can contribute to health issues associated with high sugar intake. JECFA has evaluated caramel colors, which are related products, and established acceptable daily intakes for certain types.