Caramel

Caramel can refer to the natural flavor produced from the heating of light, refined sugar or pale imitations thereof. Caramel toppings do not always require butterfat, as with the caramel topping of a creme brulee, where true butterscotch mixes the caramelized sugar with it. Both natural caramel and butterscotch come from the caramelization reaction, but the tastes, while similar, are distinct.