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Caramelization occurs when sugars are heated so much that their molecules break down. These molecules will in turn react to brown the sugar and create hundreds of new and varied flavors.
Any type of sugar can caramelize, but glucose and fructose are “reducing sugars,” which means they react more easily to form new flavors.
Caramelized sugar can have a number of different tastes ranging from fruity to buttery, sweet, roaster or even flowery. In the end no matter what when the sugar is caramelized it loses its initial sweet flavor and takes on a bitter taste. Due to this you must be careful caramelizing pure sugar or other foods so that they don’t become unpleasant.
