Caramel is a beige to dark-brown confectionery product made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream, custards, and caramel corn. The process of caramelization consists of heating sugar slowly to around 170 °C . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour.