Caramel (pronounced /'kÃ¦r??m?l/ or /'k?rm?l/ refers to a range of confections that are beige to dark brown and derived from the caramelization of sugar. Caramel is often made when cooking sweets. It can provide the flavor in puddings and desserts, a filling in candies or chocolates, or a topping for ice cream and custards. Caramel is made by heating sugar slowly to around 170 Â°C (340 Â°F). As the sugar melts and approaches this temperature, the molecules break down and re-form into compounds with a characteristic caramel color and flavor. A variety of candies, confections, and desserts are made with caramel and its products: caramel apples, barley sugar, caramel with nuts (such as praline, nougat, or brittle), and caramel with custard (such as crÃ¨me caramel or crÃ¨me brÃ»lÃ©e). Filling is a food mixture used to fill pastry, sandwiches and some other types of dishes, a process referred to as stuffing.