Which process transforms sugar into caramel?

The process that transforms sugar into caramel is caramelization. This is a type of sugar cooking where sugar is heated to a specific temperature, causing it to melt and eventually turn a rich brown color, which develops complex flavors. During caramelization, the sugar molecules break down and form various compounds that contribute to the characteristic taste and aroma of caramel. This process is essential in many culinary applications, not just in producing caramel itself, but also in enhancing the flavor profile of numerous desserts and confections.

Fermentation involves the conversion of sugars into alcohol or acids through the action of microorganisms, which is unrelated to the creation of caramel. Hydrolysis is a chemical reaction involving the breaking down of compounds due to a reaction with water, and while it is relevant in sugar processes, it does not produce caramel. Oxidation refers to a chemical reaction involving the loss of electrons, which is not the primary process involved in stimulating the flavors and characteristics that caramelization provides.