What does the process of caramelization involve?

Caramelization is a cooking process that involves heating sugar to specific temperatures, which leads to a series of complex chemical reactions. When sugar is heated, its molecules begin to break down and transform, developing rich flavors and a characteristic golden-brown color. This transformation is important in many culinary applications, such as creating caramel sauce or adding depth to desserts.

While boiling sugar to create syrup can have a similar outcome, it is not the primary focus of caramelization, which is specifically about the flavor and color development through dry heat. Melting chocolate and frying sugar do not pertain to caramelization, as they involve different processes and outcomes. Overall, heating sugar is the essential element that defines the process of caramelization and distinguishes it from other cooking techniques that involve sugar.