What happens to sugar when it undergoes the caramelization process?

When sugar undergoes the caramelization process, it is heated, causing it to melt and ultimately develop a rich brown color. This transformation occurs as the sugar molecules break down and rearrange themselves, leading to the formation of new compounds that contribute to complex flavors. These flavors are characterized by a range of profiles, including nutty, buttery, and toasty notes, which enhance the overall taste of a dish.

Caramelization elevates sugar beyond its original sweetness, introducing depth and richness that are highly prized in culinary applications, such as desserts and sauces. This process is a fundamental technique in cooking and baking, as it adds not only flavor but also visual appeal through the attractive golden-brown hue.