Caramel is made by heating sugar slowly to 170°C (340°F).
✓ TRUE FACT
Caramelization typically begins around 160–170°C, where sugar breaks down and forms hundreds of flavor compounds. The exact temperature depends on sugar type and moisture content.
🤯 "Caramel is made by heating sugar slowly to 170°C (340°F). Meaning caramel is sugar having a midlife crisis at 170°C."