Caramelization or caramelisation (see spelling differences) is the
oxidation of
sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.Like the
Maillard reaction, caramelization is a type of
non-enzymatic browning. However, unlike the Maillard reaction, caramelization is about oxidation, as opposed to reaction with
amino acids.As the process occurs, chemicals are released producing the characteristic
caramel flavor. If a sucrose solution is left in a
sand bath over night, the
sucrose (once the water has evaporated) will caramelize.
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