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A popular fruit snack or dessert made by coating an apple in caramel. To make the Caramel apple, begin by inserting a wooden stick into the stem end of an apple, so it can be used as a handle to hold the apple.

A food substance that is produced by cooking sugar until it melts and darkens into a nutty brown colored mixture that ranges in consistency from liquid to hard-surfaced.

A French dessert that consists of rich custard baked in a mold that has had the sides of the mold coated with caramel prior to baking.

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

carmel, carmal, caremel, caramal,

A rich white or dark chocolate candy containing a center of ingredients such as chocolate, cream, sugar, corn syrup, cocoa butter, flavorings, caramel, nuts, and fruit that are mixed together and formed into a ball shape.

A food sweetener processed from cornstarch. Corn syrup is very sweet and the consistency is thick and sticky.

An old-fashioned tan-colored confection made with brown sugar, milk, butter, and vanilla. The ingredients are cooked in a saucepan and are stirred constantly until heated to the soft ball stage.

A coarse, unprocessed sugar, which is generally brown in color, sticky textured and crumbly in consistency.

A chemical or natural additive that is used to enhance or alter the color of a food being processed or prepared.