At what temperature is caramel typically cooked?

Caramel is typically cooked between 170-180 degrees Celsius. At this temperature range, the sugar undergoes a process called caramelization, where it melts and transforms from a clear liquid to a rich, amber-colored syrup. This transformation not only develops the characteristic flavor of caramel but also affects its texture, allowing it to achieve a desirable consistency for various culinary applications.

Cooking caramel at temperatures below this range could result in a syrup that lacks depth of flavor and color, while temperatures above this range may lead to overcooking, resulting in a bitter taste and an undesirable dark color. Therefore, the chosen temperature range is essential for achieving the ideal balance of flavor and texture in caramel.