Caramel candies

Caramel candies are small sweets made primarily from sugar heated until it reaches a melted and golden state, known as caramel. Their texture can range from soft and chewy to hard and crunchy, depending on the cooking process and added ingredients, such as butter, milk, or cream.

Origin: Caramel candies have a long tradition in world cuisine, with roots dating back to antiquity when it was discovered that heated sugar acquired a characteristic flavor and color. In Western cuisine, they became especially popular in Europe and America during the 19th and 20th centuries, thanks to the industrialization of sugar and candy manufacturing.

Properties: This ingredient provides a deep sweet flavor and a characteristic texture that can enrich desserts, sauces, and various preparations. In addition to its function as a sweetener, caramel candies can add nuances to the recipe, such as a toasted and slightly bitter touch when used in small quantities. They do not have significant nutritional value, being primarily a source of simple sugars, so moderate consumption is recommended.

Synonyms in Latin American Spanish: In different regions, they are commonly known as caramelos, dulces de caramelo, chupetes de caramelo, or simply caramelos. In some countries, such as Mexico, the terms carmelos or caramelos masticables are also used to distinguish them from other varieties of sweets.