0 burnt sugar used to give flavour and a brown colour to food --
chocolates with caramel centres
1 cooked sugar used to give flavor and a brown color to food, or a chewy candy made from cooked sugar, butter, and milk --
Canadian whisky may contain caramel and flavouring in addition to the distilled mash spirits.
In particular, it is found in roasted foods, grilled meats, coffee and in types of caramel coloring produced with ammonia-based processes.
However, several studies found no ill effect in rats and dogs for the concentrations found in caramel coloring.
Specialty caramel or crystal malts have been subjected to heat treatment to convert their starches to sugars nonenzymatically.
Other popular non-fruit flavors include taro, pudding, chocolate, coffee, mocha, barley, sesame, almond, ginger, lavender, rose, caramel, and violet.
Sweet malty esters are met by huge toasted caramel and toffee flavors.
One further measure often not taken when independently bottling whisky is the addition of spirit caramel for colouring.
Black liquor is quite toxic to aquatic life, and causes a very dark caramel color in the water.
