Caramels are made by adding milk and fat to a sugary syrup that has been heated and continuously stirred until it reaches a light brown color. As early as the seventeenth century, American women were using caramelized sugar and water to make candies. It was a rather economical candy to produce. Around the year 1850, someone discovered that by adding milk and a fat product to the cooked sugar mixture that a soft, chewy candy would be produced. This candy very quickly became popular.
Caramel is used to make a variety of desserts either as a featured ingredient, flavoring or topping. Depending on the consistency it can be used as a syrup or as the glue holding together nuts and popcorn. In a more pliant form, it makes great caramel apples. Cooked to a higher temperature the caramel can become brittle and is perfect for just that kind of candy making.
The longer caramel cooks, it takes on a deeper color and a darker flavor until the sugar becomes bitter and is no longer palatable.
Source: http://www.nationaldaycalendar.com/days-2/national-caramel-day-april-5/
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