Caramel topping

Caramel topping is a sweet and versatile ingredient commonly used in cooking and baking to add flavor, texture, and a shiny finish to various desserts. It is a thick, golden syrup made from caramelized sugar that may include butter, cream, or milk to add creaminess and smoothness.

Its origin is linked to the European tradition of caramelizing sugar as a technique to preserve and enhance flavors, although today it is used worldwide in different versions, from spreadable sauces to solid toppings for cakes and candies.

Caramel topping is rich in simple sugars, making it a quick source of energy. Additionally, it provides a characteristic sweet and slightly toasted flavor that enhances the flavor profile of desserts such as ice cream, flans, cakes, brownies, and fresh fruits.

In Latin America, this ingredient may have different names depending on the country and preparation; among the most common are liquid caramel, caramel syrup, or simply caramel. It is important to note that the texture can vary, from a very fluid topping to a thicker and denser one.