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Caramel. An amorphous, brown material that is produced by heating sugar to about 330-350¦F (165-176¦C), or by boiling corn syrup or liquid sugar (q.v.) to a constant temperature above 250¦F (121¦C) until it acquires the desired brown tint by caramelization (q.v.). The process is assisted by the presence of food grade acids (q.v.) or alkalis (q.v.). Caramel intended for baker's use normally has a solids content (q.v.) of about 65% and is nearly tasteless.