What happens to sugar when heat is applied?

When heat is applied to sugar, it undergoes a process known as caramelization. This reaction occurs when sugar is heated to a high temperature, causing it to melt and then gradually change color from clear to light brown and eventually to a darker brown, depending on the extent of the heating. During caramelization, sugar not only changes color but also develops new flavors and a unique aroma.

The process begins at around 320°F (160°C) and can continue as the temperature rises. As the sugar heats, it breaks down into different compounds, creating various flavor profiles sought after in cooking and baking for desserts and confections. Caramelization is distinct from burning, as it is a controlled process that enhances the flavor without producing a bitter taste if done correctly.

In contrast, while sugar can evaporate when dissolved in a liquid and exposed to heat, this is not a direct reaction to heat applied alone. Similarly, while sugar can burn if overheated, this occurs after the caramelization stage and usually results in an undesirable bitter taste and dark color. Lastly, dissolving sugar involves mixing it with a solvent like water and does not specifically relate to the application of heat as part of a transformation process.