Caramel syrup

Caramel syrup is a viscous liquid made by heating sugars, typically sucrose, until they caramelise. This process develops a characteristic brown colour and a rich, sweet, slightly bitter flavour. It can be made with or without added water, butter, or cream, depending on the desired consistency and flavour profile.

Manufacturers use caramel syrup primarily as a flavouring agent and colouring in a wide variety of food products. Its sweet, toasty notes complement desserts, confectionery, and beverages, while its brown hue enhances the visual appeal of products like ice cream, baked goods, and sauces.

Caramel colourings (E150a-d) are authorised food additives in Great Britain. Caramel syrup itself, when used as a flavouring, is not typically considered an additive. The sugars present contribute to overall energy intake. Regulatory bodies like EFSA have evaluated caramel colourings. Evidence regarding specific health effects at typical consumption levels is generally considered reassuring by these bodies, though some specific types of caramel colouring have been subject to debate and further research.