What does ‘caramelization’ refer to in cooking?

Caramelization refers to the process of browning sugar, which occurs when sugar is heated to a high temperature. This chemical reaction transforms the sugar into a complex mixture of flavorful compounds, leading to a rich, deep color and a distinct flavor that is often described as nutty or toasty.

During caramelization, the sugar molecules break down and recombine into new compounds, which not only change the color of the sugar but also enhance its taste and aromatic qualities. This technique is commonly used in various culinary applications, such as making sauces, desserts, and glazes.

The other options describe processes that do not align with the definition of caramelization. For instance, the burning of sugar can occur but is not the intended effect sought in the process of caramelization, which aims for a controlled, flavorful browning rather than char. The cooling of fruits and the melting of butter are unrelated processes that focus on different cooking techniques and do not produce the distinct flavors and colors associated with caramelization.