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Caramel is a type of confectionery made by heating sugars, typically sucrose, to a high temperature. This process, known as caramelization, causes the sugars to break down and form new compounds that give caramel its characteristic brown color and rich flavor. It can range in texture from a soft, chewy candy to a hard, brittle confection.

Caramel is used as a flavoring and coloring agent in a wide variety of foods. It adds a sweet, slightly bitter, and rich taste to desserts, beverages, and baked goods. Common applications include ice cream, candies, sauces, popcorn, and baked goods.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily composed of sugars and does not pose a significant health risk when consumed in typical amounts. International bodies like JECFA have evaluated caramel color, and EFSA has also reviewed its safety. Some studies have raised questions about certain compounds formed during caramelization, but regulatory agencies consider it safe for consumption.