How is sugar commonly used in the process of caramelization?

The process of caramelization primarily involves the heating of sugar to high temperatures. When sugar is heated, it melts, and its structure breaks down, leading to the formation of new compounds that contribute to the development of a brown color and rich, complex flavors. This physical change occurs without the need for water or other ingredients, resulting in the distinctive caramel flavor that is often used in desserts and confections.

While combining sugar with water can create a syrup, this method does not represent pure caramelization, as it can lead to different outcomes such as syrup formation rather than the direct heating of sugar alone. The mixing of sugar with flour before baking is a common practice in baking, but it is not related to the caramelization process itself. Similarly, dissolving sugar in cold water does not contribute to caramelization, as the heating of sugar is essential to achieve the specific reactions that lead to caramel's unique characteristics.